Eggnog Thumbprints 2/3 cup butter -- softened 1/2 cup sugar 1/8 teaspoon ground nutmeg 2 egg yolks 1 teaspoon vanilla 1 1/2 cups all-purpose flour 2 egg whites -- slightly beaten 1 cup finely chopped walnuts 1 recipe Rum Filling Ground nutmeg Lightly grease cookie sheets. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla . Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill about 1 hour or until dough is easy to handle. Shape dough into 1inch balls. Roll balls in egg whites, then in chopped walnuts to coat. Place balls about 1inch apart on prepared cookie sheet. Press your thumb into the center of each ball. Bake at 375 degrees for 10-12 minutes or until edges are lightly browned. Transfer cookies to a wire rack. Cool. When cookies are cool, spoon about 1/2 teaspoon Rum Filling into the center of each. Sprinkle with additional nutmeg.
Rum Filling: In a small mixing bowl beat 1/4 cup butter until softened. Add 1 cup sifted powdered sugar and beat until fluffy. Beat in 1 teaspoon rum or 1/4 teaspoon rum extract and enough milk 1 or 2 teaspoons to make a filling of spreading consistency. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
