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Eggnog Thumbprints

 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 King Arthur Unbleached 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.

2 of 2

Eggnog Thumbprints (continued)

Directions (continued)

  • Using a wooden spoon handle, make a 1/2-in. indentation in the center
  • 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.
Nutritional 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.