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Eggnog Thumbprints

Says Mary Ann Ludwig of Edwardsville, Illinois, “These cute cookie bites always get a recipe request. They make special holiday gifts and freeze well, too.”

48 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

2/3 cup butter, softened
1/2 cup sugar
2 eggs, separated
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup finely chopped walnuts
FILLING:
1/4 cup butter, softened
1 cup confectioners' sugar
1/4 teaspoon rum extract
1 to 2 teaspoons 2% milk
1 to 2 drops yellow food coloring, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat
in egg yolks and vanilla. Gradually stir in the flour, salt and
nutmeg and mix well. Cover and refrigerate for 1 hour or until firm.
In a small bowl, whisk egg whites until foamy. Shape dough into 1-in.
balls; dip in egg whites, then roll in walnuts. Place 2 in. apart on
baking sheets coated with cooking spray.
Using a wooden spoon handle, make a 1/2-in. indentation in the center

2 of 2

Eggnog Thumbprints (continued)

Directions (continued)

of each ball. Bake at 350° for 10-12 minutes or until center is
set. Carefully remove from pans to wire racks to cool.
For filling, combine the butter, confectioners' sugar, extract and
enough milk to achieve a spreading consistency. Tint with food
coloring if desired. Pipe about 1/2 teaspoon into each cookie.
Yield: 4 dozen.

Nutrition Facts: 1 cookie equals 82 calories, 5 g fat (2 g saturated fat), 18 mg cholesterol, 50 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.