Recipe: Eggnog Thumbprints with Rum Filling (cookies)

EGGNOG THUMBPRINTS

"These fun cookies are a fresh and creative way to take the signature flavor of eggnog to a whole new level."

3/4 cup (1 1/2 sticks) butter, softened
1/2 cup granulated sugar
1/4 teaspoon ground nutmeg
2 egg yolks
1 teaspoon vanilla extract
1 1/2 cups flour
2 egg whites, slightly beaten
1 cup finely chopped walnuts
Rum Filling (recipe follows)

Beat butter in large bowl with electric mixer on medium speed 30 seconds or until smooth. Add granulated sugar and nutmeg; beat until well blended, scraping side of bowl occasionally. Beat in egg yolks and vanilla. Add flour; beat on low speed until well mixed. Cover and refrigerate about 1 hour or until dough is easy to handle.

Preheat oven to 375 degrees F.

Place egg whites and chopped walnuts in separate small bowls.

Shape dough into 1-inch balls. Roll balls in egg whites, then in walnuts to coat. Place balls about 1-inch apart on lightly greased baking sheets. Make an indentation in the center of each ball with thumb.

Bake 10 to 12 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Pipe or spoon about 1/2 teaspoon of the Rum Filling into center of each cooled cookie. Sprinkle with additional nutmeg.

RUM FILLING

1/4 cup (1/2 stick) butter, softened
1 cup confectioners' sugar
1/4 teaspoon imitation rum extract
1 to 2 teaspoons milk

Beat butter in small bowl until softened. Add confectioners' sugar; beat until fluffy. Beat in rum extract. Beat in enough milk until of spreading consistency.

Makes 3 dozen or 18 (2 cookie) servings
Source: McCormick