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Eggnog Thumbprints
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 walnutsFilling
1/4 cup butter, softened
1 cup confectioners' sugar
1/4 teaspoon rum extract
1 to 2 teaspoons milk
1 to 2 drops yellow food coloring, optionalDirections:
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Stir in flour, salt and nutmeg; 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 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.
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