Eggnog Thumbprints Recipe
- 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
- 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
- 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.
1 cookie: 82 calories, 5g fat (2g saturated fat), 17mg cholesterol, 42mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 1g protein.
Reviews for Eggnog Thumbprints
"Made these for my Christmas plates this year. I doubled the recipe and only got 56 cookies. the cookies are time consuming. I added extra nutmeg to the dough, as it was a personal preference. I only dipped half of the cookies in the nuts. I baked some cookies with the nuts on the bottom and some with the nuts on the tops. My thumbprint "baked out" so I only had a very slight indentation on top of the cookies so the filling become more of a frosting. I was pleased with the flavor and will probably make again."
"Do these cookies have to be refrigerated, as there is milk in the frosting? They are delicious!!"
"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."
"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 boss brought us some of these the nuts and frosting was a great combo but sweet."
"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!"
"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!"
"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."
"I make these all the time! My family loves them."
"These cookies are delicious!!! They're light, fluffy, and bite sized! The eggnog filling is the best part :)"
"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."
"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."
"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."
"Where is the eggnog?"
"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."
"No eggnog as an ingredient?annsh"
"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)."
"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."
"Do you have to roll them in walnutts?"
"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."
"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."
"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"
"This recipe turned out great!"