Sue's Eggnob Thumbprints
2/3 cup butter, softened
1/2 cup sugar
1/8 teaspoon nutmeg
2 Egg yolks
1 teaspoon Vanilla extract
1 1/2 cups flour
2 Egg whites, slightly beaten
1 cup Finely chopped nuts
1 cup sifted powered sugar
1/4 cup softened butter
1 teaspoon rum or 1/4 teaspoon rum extract
Cream softened butter using an electric mixer on medium-high speed for about 1 minute. Then add sugar and nutmeg and beat until well combined.
Beat in egg yolks and vanilla until combined.
Gradually add flour. Cover and chill dough until it is easy to handle. About 1 hour.
Shape into 1 inch balls and roll in egg whites, then chopped nuts. Place 1 inch apart on lightly greased cookie sheet. Press centers with your thumb.
Bake, preheat oven to 375 degrees F 10-12 minutes or till edges are lightly browned. Cool on rack.
Cream ¼ cup softened butter for about 1 minute. Add sifted confectioners’ sugar and continue creaming until fluffy. Beat in rum. You may need to add milk to make a spreading consistency.
Pipe or spoon enough rum filling into the center of each cookie. Sprinkle lightly with nutmeg.
Pairs Well With
Cookie Exchange 1997 - my husband's all time favorite cookie - be careful - these contain real rum!