Eggnog Thumbprint Cookies

EGGNOG THUMBPRINT COOKIES

2/3-cup butter, softened 1/2 cup granulated sugar 1/8-teaspoon ground nutmeg 2 egg yolks 1-teaspoon vanilla 1-1/2 cups all-purpose flour 2 slightly beaten egg whites 1 cup finely chopped walnuts 1/4-cup butter 1 cup sifted powdered sugar 1-teaspoon rum or 1/4 teaspoon rum extract 1 to 2 teaspoons milk Ground nutmeg

Beat the 2/3-cup butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and the 1/8-teaspoon nutmeg; beat until combined. Beat in egg yolks and vanilla. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon. If necessary, 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 walnuts.

Place 1 inch apart on lightly greased cookie sheets. Press centers with your thumb. Bake in a 375� F oven for 10 to 12 minutes or until edges are lightly browned. Cool on wire racks.

For filling, beat the 1/4-cup butter until softened. Add powdered sugar and beat until fluffy. Beat in rum or rum extract and enough milk to make of spreading consistency. Spoon or pipe about 1/2 teaspoon filling into center of each cookie. Sprinkle with nutmeg. Makes about 40 cookies SeasonsAtHome

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 * Catsrecipes Y-Group