Eggnog Thumbprints Recipe

4.5 24 19
Eggnog Thumbprints Recipe
Eggnog Thumbprints Recipe photo by Taste of Home
Publisher Photo

Eggnog Thumbprints Recipe

Read Reviews
4.5 24 19
Publisher Photo
These cute cookie bites always get a recipe request. They make special holiday gifts and freeze well, too.— Mary Ann Ludwig, Edwardsville, Illinois
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling

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

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.
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.
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.
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.
Originally published as Eggnog Thumbprints in Taste of Home

Nutritional Facts

1 cookie: 82 calories, 5g fat (2g saturated fat), 17mg cholesterol, 42mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 1g protein.

  • 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
  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.
Originally published as Eggnog Thumbprints in Taste of Home

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Reviews forEggnog Thumbprints

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redcow User ID: 47124 258252
Reviewed Dec. 17, 2016

"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."

MY REVIEW
quilterdottie User ID: 4759915 257594
Reviewed Dec. 3, 2016

"Do these cookies have to be refrigerated, as there is milk in the frosting? They are delicious!!"

MY REVIEW
billsbunch User ID: 2644601 237431
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 User ID: 2617046 169816
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 User ID: 3640486 78394
Reviewed Dec. 8, 2012

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

MY REVIEW
love2beMom User ID: 5558560 98257
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 User ID: 1986492 100182
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 User ID: 3120169 109005
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 User ID: 5527746 170511
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 User ID: 1675407 172850
Reviewed Oct. 8, 2010

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

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