Eggnog Thumbprint Cookies
Eggnog Thumbprint Cookies
Thumbprint cookies are a popular and easy treat to bake. For a holiday spin on the pastry, try this eggnog filling. Courtesy of McCormick
Prep Time
40
minutes
Cook Time
10
minutes
Servings
34
servings
Total time: 50 minutes
Ingredients
- 1 1/2 cup flour
- 1/4 teaspoon mccormick ground nutmeg
- 3/4 cup (1 1/2 sticks) butter, slightly softened
- 1/2 cup granulated sugar
- 1 whole egg plus 1 egg yolk
- 1 teaspoon mccormick all natural pure vanilla extract
- 1 3/4 cup finely chopped walnuts, divided
- 1 egg white, lightly beaten
- 6 tablespoon butter, softened
- 1 1/2 cup confectioners' sugar
- 1 tablespoon milk
- 1/4 teaspoon mccormick rum extract with other natural flavors
- 1/8 teaspoon mccormick ground nutmeg
Directions
- For the Cookies, mix flour and nutmeg in medium bowl.
- Set aside.
- Beat 3/4 cup butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy.
- Add whole egg, egg yolk and vanilla; mix well.
- Gradually beat in flour mixture on low speed until well mixed.
- Stir in 1/2 cup of the nuts.
- Refrigerate 30 minutes or until dough is easy to handle.
- Preheat oven to 375°F.
- Shape dough into 1-inch balls.
- Roll in egg white then in remaining nuts.
- Place about 1 inch apart on baking sheets.
- (Refrigerate remaining dough while baking each batch of cookies.)
- Bake 10 minutes or until edges are lightly browned.
- Remove from oven.
- Immediately make an indentation in center of each cookie by gently pressing with back of small spoon.
- Cool on baking sheets 1 minute.
- Remove to wire racks; cool completely.
- For the Eggnog Filling, beat 6 tablespoons butter in medium bowl until softened.
- Gradually beat in confectioners' sugar until fluffy.
- Beat in milk, rum flavor and nutmeg.
- Pipe or spoon about 1/2 teaspoon filling into center of each cooled cookie.
- Sprinkle with additional nutmeg, if desired.