Eggnog Thumbprints

Tender, walnut-encrusted, nutmeg-infused butter cookies
are delicious vessels for a creamy, rum-flavored filling.
Pipe in the filling just before serving.

Prep: 40 min Cook: 10 min per batch

3/4 cup butter, softened
1/2 cup sugar
1/4 teaspoon McCormick® Ground Nutmeg
2 egg yolks
1 teaspoon McCormick® Pure Vanilla Extract
1 1/2 cups all-purpose flour
2 slightly beaten egg whites
1 cup finely chopped walnuts

Rum Filling:
1/4 cup butter, softened
1 cup sifted confectioner's sugar
1/4 teaspoon McCormick® Imitation Rum Extract
1 to 2 teaspoons milk

McCormick® Ground Nutmeg


1. Lightly grease a cookie sheet; set aside.

2. In a large bowl beat butter with an electric mixer on
medium to high speed for 30 seconds. Add sugar and nutmeg.
Beat until combined, scraping sides of bowl occasionally.
Beat in egg yolks and vanilla until combined. Beat in as much
flour as you can with the mixer. Using a wooden spoon, stir
in any remaining flour.

3. If necessary, cover and chill in refrigerator about 1
hour or until dough is easy to handle.

4. 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 prepared cookie sheet. Make an indent with your thumb
in the center of each ball.

5. Bake in a 375°F oven for 10 to 12 minutes or until edges
are lightly browned. Transfer cookies to a wire rack; let cool.

6. Rum Filling: In a small bowl beat butter until softened.
Add confectioner's sugar and beat until fluffy. Beat in rum
extract. Beat in enough milk to make spreading consistency.
Pipe or spoon about 1/2 teaspoon Rum Filling into the center
of each cooled cookie. Sprinkle with additional nutmeg.

Makes 40 cookies
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by McCormick, Inc.