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Eggnog Thumbprints Recipe

Eggnog Thumbprints Recipe

These cute cookie bites always get a recipe request. They make special holiday gifts and freeze well, too.— Mary Ann Ludwig, Edwardsville, Illinois
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling YIELD:48 servings

Ingredients

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

Directions

  • 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In another bowl, whisk flour, salt and nutmeg; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to handle.
  • 2. Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, whisk egg whites until foamy. Place walnuts in a separate shallow bowl. Dip balls in egg whites; roll in walnuts.
  • 3. Place 2 in. apart on greased baking sheets. Press a 1/2-in.-deep indentation in center of each with your thumb. Bake 10-12 minutes or until center is set. Carefully remove from pans to wire racks to cool completely.
  • 4. For filling, in a small bowl, beat butter and extract until creamy. Beat in confectioners’ sugar alternately with enough milk to reach spreading consistency. If desired, beat in food coloring. Fill each cookie with 1/2 teaspoon filling. Sprinkle with additional nutmeg. Yield: about 4 dozen.

Nutritional Facts

1 cookie: 82 calories, 5g fat (2g saturated fat), 17mg cholesterol, 42mg sodium, 8g carbohydrate (5g sugars, trace fiber), 1g protein

Reviews for Eggnog Thumbprints

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MY REVIEW
billsbunch
Reviewed Nov. 15, 2015

"Very, very delicious, but a lot of work for 28 cookies. I would say 1 inch balls were too large! Try smaller balls. I also had to use additional nuts. And I doubled the rum extract in the frosting."

MY REVIEW
Steffy39
Reviewed Oct. 13, 2013

"One little thing from the original recipe, this one FORGOT to sprinkle nutmeg on top to give it the "rum plus nutmeg" eggnog taste, after piping the filling. I've been making these for years and it is one of my friends' and family's favorite cookie."

MY REVIEW
ladysi43
Reviewed Dec. 8, 2012

"My boss brought us some of these the nuts and frosting was a great combo but sweet."

MY REVIEW
love2beMom
Reviewed Dec. 19, 2011

"Maybe I did something wrong, but I made a batch & a half, and still didn't get 4 dozen cookies out of this recipe. I needed more nuts, too. The cookies were very yummy, though!"

MY REVIEW
precious moment
Reviewed Nov. 15, 2011

"I love the flavor of eggnog. So this cookie is my favorite and I intend to make it for the cookie exchange with friends this year. It will take top honors as the best at the party."

MY REVIEW
shonnaoquinn
Reviewed Mar. 8, 2011

"This cookie recipe is basically the same as one that I've made for years called P'Nut Sittn' Pretties. However, the eggnog cream was to die for! My dad, who isn't a big sweets fan, raved about these. We were licking the bowl that the cream was made in. Yummy!"

MY REVIEW
Mrsfennig
Reviewed Feb. 7, 2011

"The filling was very good. Made for the Holidays. Would double the recipe next year these are pretty cute little things. One substitution I made was rum cream instead of rum extract I didn't have any."

MY REVIEW
JillAndLea
Reviewed Oct. 8, 2010

"I make these all the time! My family loves them."

MY REVIEW
kelsirose
Reviewed Dec. 8, 2009

"These cookies are delicious!!! They're light, fluffy, and bite sized! The eggnog filling is the best part :)"

MY REVIEW
rachellestratton
Reviewed Dec. 2, 2009

"I made these and the no bake cookie balls for my kids' preschool class. Big hit. I used regular eggnog in place of the milk and rum extract."

MY REVIEW
cdoty
Reviewed Dec. 2, 2009

"Light, airy and oh so good! You have all of the eggnog flavors (nutmeg, rum, etc.) I have used store bought eggnog for liquid in frosting and pure vanilla rather than imitation and these are heavenly."

MY REVIEW
mrs_h
Reviewed Dec. 31, 2008

"I love these so much I ate all the ones I put in the freezer frozen! No time for thawing! I did add a little extra milk to achieve spreading consistency on the icing. I first tried 2t. of milk and it got stuck when I tried to pipe it out."

MY REVIEW
tigerwol
Reviewed Dec. 8, 2008

"Where is the eggnog?"

MY REVIEW
Mom Kat
Reviewed Dec. 8, 2008

"Re; No egggnog in the thumbprints....real eggnog consists of eggs, milk, and rum. Seeing as how raw eggs are a no-no, then the eggnog is just milk and rum."

MY REVIEW
annsh
Reviewed Dec. 8, 2008

"No eggnog as an ingredient?

annsh"

MY REVIEW
tgbvmb
Reviewed Dec. 7, 2008

"No you do not have to roll in walnuts if you don't like them. I have made thumbprint cookies rolled in pecans, peanuts, or even just plain without rolling in anything. Another great filling is Nutella (chocolate hazelnut spread)."

MY REVIEW
sassyann39
Reviewed Dec. 7, 2008

"These are just Danish Thumbprint cookies with icing in the imprint. Original recipe had strawberry jam in the imprint, apple or mint is good also at the holiday time."

MY REVIEW
sexyredneck
Reviewed Dec. 7, 2008

"Do you have to roll them in walnutts?"

MY REVIEW
sbuffman
Reviewed Dec. 7, 2008

"Honestly, I was disappointed in this recipe. Easy to make, but not a lot of flavor. Maybe jam would be a better filler for the middle."

MY REVIEW
orva
Reviewed Dec. 7, 2008

"I make these every year and use butter creme frosting in the thumb print. And, I use my thumb to make the indentation. I usually color the frosting and let the kids pipe the frostin in the centers. That way they all learn how to use a bag and tip."

MY REVIEW
pennyjensen
Reviewed Dec. 7, 2008

"These thumbprint cookies usually say to use a wooden spoon handle to make the print...my mother uses a thimble, I used a wine cork, a famous chef suggests the back of a mellonballer..... a section of 1/2 " or 3/4" dowel dedicated for food use would also work for making the little indentions.....Penny"

MY REVIEW
JillAndLea
Reviewed Dec. 7, 2008 Edited Oct. 8, 2010

"This recipe turned out great!"

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