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Ingredients
| salted butter: 2/3 cup (softened) |
| granulated sugar: 1/2 cup |
| eggs: 2 (separated) |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| salt: 1/4 tsp |
| whole nutmeg: 1/8 tsp |
| walnuts (chopped): 1 cup |
| salted butter: 1/4 cup (softened) |
| powdered sugar (unsifted): 1 cup |
| rum extract: 1/4 tsp |
| 2% milk: 2 tsp |
| yellow food coloring: 2 drops (optional) |
Egg Nog Thumbprint Cookies
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
12 min -
Servings
48 serving(s)
Tags
- In a large bowl, cream butter & sugar until light & fluffy. Add egg yolks and vanilla. Stir in flour, salt & nutmeg until combined. Cover & chill dough for approximately 1 hour or until firm & easy to handle.
- Preheat oven to 350F; lightly grease a cookie sheet.
- Whisk egg whites until foamy. Shape dough intol 1" balls; dip in egg white then roll in walnuts. Place 1" apart on greased cookie sheet.
- With the handle of a wooden spoon, make a 1/2" indent in the center of each cookie. Bake 10-12 minutes or until center of cookies are set. Remove cookies from sheet & cool thoroughly on wire racks.
- For the filling, combine butter, confectioner's sugar, rum extract & enough milk to make a smooth frosting. Add food coloring if desired. Place frosting into a piping bag fitted with a star tip & pipe into indents of each cookie.