Categories: cookies

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

1. 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.

2. 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.

3. Bake 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheets 1 minute. Remove to wire racks; cool completely.

4. 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.

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