Shelly's Recipe

EGGNOG THUMBPRINTS

Category: Cookies

2/3 cup butter, softened
1/2 cup confectioners sugar
1/8 tsp ground nutmeg
2 egg yolks
1 tsp vanilla extract
1 1/2 cups flour
2 slightly beaten egg white
1 cup finely chopped walnuts
1/4 cup butter
1 cup sifted confectioners sugar
1 tsp rum
1-2 tsp milk
Ground nutmeg

Beat butter for 30 seconds. Add sugar and nutmeg; beat until combined. Beat in yolks and vanilla extract. Beat in as mush flour as you can. Stir in any remaining flour with a wooden spoon.. Cover and chill dough about 1 hour or until easy to handle. Shape into 1 inch balls. Roll balls in egg whites, then in chopped nuts. Place 1 inch apart on a lightly greased pan. Press centers with your thumb. Bake at 375 for 10-12 minutes or until edges are lightly browned. Cool on a wire rack.

Filling: Beat 1/4 cup butter until softened. Add confectioners sugar and beat until fluffy. Beat in rum and enough milk to make a spreading consistency. Pipe or spoon some filing into center of each cookie. Sprinkle with nutmeg.

NOTE: Can make ahead but do not fill and place with sheets of waxed paper between layers. Can freeze up to 1 month. To serve thaw cookies and prepare filling and spoon into center of each cookie. Sprinkle with nutmeg.