Eggnog Thumbprints
(from go panthers’s recipe box)
Tender, walnut-encrusted, nutmeg-infused butter cookies are delicious vessels for a creamy, rum-flavored filling. Pipe in the filling just before serving. Makes 3 1/2 dozen
Source: MCCormick
Prep time: 40 minutes
Cook time: 10 minutes
Serves 20 people
Categories: Christmas
Ingredients
- 3/4 cup (1 1/2 sticks) butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon McCormick® Ground Nutmeg
- 2 egg yolks
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1 1/2 cups flour
- 2 egg whites, slightly beaten
- 1 cup finely chopped walnuts
- Rum Filling:1/4 cup (1/2 stick) butter, softened
- 1 cup confectioners' sugar
- 1/4 teaspoon McCormick® Imitation Rum Extract
- 1 to 2 teaspoons milkMcCormick® Ground Nutmeg
Directions
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Preheat oven to 375°F. Beat butter in large bowl with electric mixer on medium speed 30 seconds or until smooth. Add granulated sugar and nutmeg; beat until well blended, scraping side of bowl occasionally. Beat in egg yolks and vanilla. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If needed, cover and refrigerate about 1 hour or until dough is easy to handle.
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Place the egg whites and chopped walnuts in separate small bowls. Shape dough into 1-inch balls. Roll balls in egg whites, then in walnuts to coat. Place balls about 1 inch apart on lightly greased cookie sheets. Make an indent in the center of each ball with thumb.
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Bake 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheets 1 minute. Remove to wire racks; cool completely.
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For the Rum Filling, beat butter in small bowl until softened. Add confectioners’ sugar; beat until fluffy. Beat in rum extract. Beat in enough milk until of spreading consistency. Pipe or spoon about 1/2 teaspoon into center of each cooled cookie. Sprinkle with additional nutmeg.