EGGNOG THUMBPRINT COOKIES

Eggnog Thumbprint Cookies image

Provided by Pat Duran

Categories Cookies

Time 45m

Number Of Ingredients 16

DOUGH:
1 1/2 c all purpose flour
1/4 tsp nutmeg
3/4 c butter, room temperature
1/2 c granulated sugar
1 large whole egg plus 1 egg yolk
1 tsp vanilla
1/2 c finely chopped walnuts
1 large egg white, lightly beaten
FILLING:
6 Tbsp soft butter
1 1/2 c powdered sugar
1 Tbsp eggnog or regular milk
1/4 tsp vanilla extract
1/8 tsp nutmeg
1 1/4 c finely chopped nuts,to roll cookies in (more if needed)

Steps:

1. DOUGH: Mix flour and nutmeg in a medium bowl;set aside. Beat the butter and sugar in a 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 until well incorporated. Stir in nuts. Chill dough for 30 minutes or until dough is easy to handle.
2. Preheat oven to 375^. Shape dough into 1-inch balls. Roll in beaten egg white then in nuts. Place on cookie sheet 1 inch apart. (chill remaining dough while baking each batch of cookies).
3. Bake 10 minutes or just until edges are lightly browned. Remove from oven. Immediately make an indentation in center of each cookie by gently pressing with back of a small spoon or a honey dipper spool. Cool on baking sheets 1 minute. Remove to paper or wire rack to cool completely before filling centers.
4. EGGNOG FILLING: Beat the butter in medium bowl until soften; gradually beat in powdered sugar until fluffy. Beat in eggnog or milk,extract and nutmeg. Pipe or spoon about 1/2 teaspoon filling into center of each cooled cookie. Sprinkle with additional nutmeg, sprinkles nuts, coconut,mini chocolate chips.