Eggnog Thumbprints
A holiday-specific twist on the traditional thumbprint cookie. Goes fantastic with a glass of homemade eggnog.
Ingredients
- ⅔ cup butter, softened
- ½ cup sugar
- 2 large eggs, separated
- 1 tsp vanilla extract
- 1-½ cups all-purpose flour
- ¼ tsp salt
- ⅛ tsp ground nutmeg
- 1 cup chopped walnuts
Icing
- ¼ cup butter, softened
- 1 cup confectioners' sugar
- ¼ tsp rum extract
- 2 tsp milk
Directions
Separate eggs. Whites will be used when making the icing.
In a larger mixer bowl, cream the butter and sugar unitl light and fluffy. Continue to beat while adding egg yolks and vanilla extract. Gradually add flower, nutmeg, and salt and continue to until mixed well. Place mixed batter into refrigerator for at least an hour to thicken.
Pre-heat the oven to 350° F. Wisk the egg whites in a small bowl. Shape dough into 1-inch balls, dip them in egg whites, and roll them in the chopped walnuts. Place the balls 2 inches apart on a non-stick baking sheet.
Use a spoon to create a ½ inch indention into the center of each cookie. Bake at 350° F for 12 minutes or until cookie centers are set. Remove from baking sheet to wire rack to cool.
Combine remaining softened butter with confectioners' sugar and rum extract and mix until an icing consistency.
After the cookies have cooled, pipe icing into the indentation of each cookie.
Enjoy!
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