Eggnog Thumbprints

Eggnog Thumbprints
 
 2/3 cup of butter or margarine
 1/2 cup of granulated sugar
 1/8 teaspoon of ground nutmeg
 2 Egg yolks
 1 teaspoon of vanilla
 1 1/2 cups of all-purpose flour
 2 Egg whites, slightly beaten
 1 cup of walnuts, finely chopped
 1/4 cup of butter or margarine
 1 cup of powdered sugar, sifted
 1 teaspoon of rum or 1/4 teaspoon rum
 1 - 2  teaspoons of milk; (1 to 2)
 Ground nutmeg

Instructions:

BEAT the 2/3 cup butter or margarine in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and the 1/8 teaspoon nutmeg: beat till combined. Beat in egg yolks and vanilla. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon. If necessary, cover and chill dough about 1 hour or till easy to handle.

SHAPE into 1-inch balls. Roll balls in egg whites, then in chopped walnuts. Place 1 inch apart on lightly greased cookie sheets. Press centers with your thumb. Bake in a 375ºF. oven for 10 to 12 minutes or till edges are lightly browned, cool on wire racks.

FOR FILLING, beat the 1/4 cup butter or margarine till softened. Add powdered sugar and beat till fluffy. Beat in rum or rum extract and enough milk to make of spreading consistency. Spoon or pipe about 1/2 teaspoon filling into center of each cookie. Sprinkle with nutmeg. NOTES : Dust these delicious cookies as you would their namesake holiday drink....with a sprinkling of ground nutmeg Serving Size: 40

Recipe by: Better Homes Christmas Cookies 1997 Posted to recipelu-digest Volume 01 Number 541 by "Marie Smith" <craftee@sprynet.com> on Jan 17, 1998