Eggnog Thumbprints

• Refrigerated

  • 2 Egg whites, large
  • 2 Egg yolks, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 drops Food coloring, Yellow
  • 1/8 tsp Nutmeg, ground
  • 1 Nutmeg, ground
  • 1 cup Powdered sugar
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Walnuts

• Dairy

  • 2/3 cup Butter
  • 1/4 cup Butter, unsalted
  • 1 tsp Milk

• Beer, Wine & Liquor

  • 1/4 tsp Rum extract

Found on catzinthekitchen.com

Description

Ingredients

• 2/3 cup butter, softened (I used unsalted)
• 1/2 cup sugar
• 2 large egg yolks
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 tsp salt
• 1/8 tsp ground nutmeg
• 2 large egg whites
• 1 cup finely chopped walnuts
• 1/4 cup butter, softened (unsalted)
• 1/4 tsp rum extract
• 1 cup powdered sugar
• 1-2 tsp milk
• 1-2 drops yellow food coloring
• Additional ground nutmeg for sprinkling on top of cookies

Directions

• In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In another bowl, whisk flour, salt, and nutmeg together and gradually beat into the creamed mixture. Refrigerate for 1 hour, covered or until firm enough to handle.
• Preheat oven to 350 degrees. Shape dough into 1 inch balls. In a shallow bowl, like a pie plate, whisk egg whites until foamy. Place walnuts into a separate shallow bowl. Dip dough balls into egg whites and then roll into walnuts.
• Place 2 inches apart on greased cookies sheets, parchment, or silpat. Press a 1/2 inch deep indention in center of each cookie with your thumb. Bake 10-12 minutes or until center is set. Let cool for 2 minutes on baking sheets before removing to wire racks to cool completely.
• For the filling, in a small bowl, beat butter and extract until creamy. Beat in powdered sugar alternately with enough milk to reach the desired consistency. Beat in food coloring. Fill each cookie with 1/2 tsp of filling and sprinkle with nutmeg.