Eggnog Thumbprints
Overview:
Treat yourself and your loved ones to the delightful experience of Eggnog Thumbprint cookies – tender, walnut-encrusted, nutmeg-infused butter cookies that serve as perfect vessels for a creamy, rum-flavored filling. These cookies are ideal for any occasion, whether it’s a festive Christmas gathering, a casual potluck, or simply a sweet indulgence to enjoy at home. With just under an hour of total preparation and cooking time, you can easily whip up a batch of these delicious treats whenever the craving strikes.
Key Information:
- Cook Time: 10 minutes
- Prep Time: 40 minutes
- Total Time: 50 minutes
- Yield: Approximately 40 cookies
Ingredients:
- 3/4 cup butter
- 1/2 cup sugar
- 1/4 teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 1/2 cups walnuts, finely chopped
- 2 large eggs, separated
- 1 cup confectioners’ sugar
- 1 tablespoon milk
- 1-2 teaspoons rum extract
Instructions:
| Step | Description |
|---|---|
| 1 | Lightly grease a cookie sheet and set it aside for later use. |
| 2 | In a large bowl, beat the butter with an electric mixer on medium to high speed for about 30 seconds until it becomes creamy and smooth. |
| 3 | Add the sugar and ground nutmeg to the bowl with the butter, then continue beating until the mixture is well combined, scraping the sides of the bowl occasionally to ensure even mixing. |
| 4 | Beat in the egg yolks and vanilla extract until fully incorporated into the mixture. |
| 5 | Gradually add the all-purpose flour to the bowl, beating after each addition, until as much flour as possible is mixed in using the mixer. Use a wooden spoon to stir in any remaining flour, ensuring the dough is thoroughly mixed. |
| 6 | If necessary, cover the dough and chill it in the refrigerator for about 1 hour or until it becomes firm and easy to handle. |
| 7 | While the dough chills, prepare two separate small bowls – one with the egg whites and another with the finely chopped walnuts. |
| 8 | Shape the chilled dough into 1-inch balls, then roll each ball first in the egg whites and then in the chopped walnuts, ensuring they are evenly coated. |
| 9 | Place the coated dough balls about 1 inch apart on the prepared cookie sheet. |
| 10 | Using your thumb, make a small indent in the center of each dough ball to create space for the filling. |
| 11 | Bake the cookies in a preheated 375°F (190°C) oven for 10 to 12 minutes or until the edges are lightly browned. |
| 12 | Once baked, transfer the cookies to a wire rack and allow them to cool completely. |
Rum Filling:
- In a separate small bowl, beat the softened butter until it becomes smooth and creamy.
- Gradually add the confectioners’ sugar to the bowl with the butter, beating until the mixture becomes fluffy and well combined.
- Beat in the rum extract until fully incorporated into the mixture.
- Adjust the consistency of the filling by gradually adding milk until it reaches a smooth and spreadable texture.
Assembly:
- Once the cookies have cooled, either pipe or spoon approximately 1/2 teaspoon of the prepared rum filling into the center of each cookie, filling the indentation made earlier.
- For an extra touch of flavor, sprinkle each filled cookie with a pinch of additional ground nutmeg before serving.
Nutritional Information (Per Serving):
- Calories: 102.1
- Fat: 6.8g
- Saturated Fat: 3.2g
- Cholesterol: 21.7mg
- Sodium: 36mg
- Carbohydrates: 9.5g
- Fiber: 0.3g
- Sugar: 5.6g
- Protein: 1.3g
These Eggnog Thumbprint cookies are a delightful blend of flavors and textures, making them a favorite treat for any occasion. Enjoy the warm, nutty aroma as they bake and savor the creamy, rum-infused filling with every bite. Whether you’re baking for a special celebration or simply indulging in a sweet moment, these cookies are sure to impress! 🍪✨
