Eggnog Thumbprints

Recipe courtesy of Lishie0729

Ingredients:

    * 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


Directions:

1. 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.

2. 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 degrees F oven for 10 to 12
minutes or until edges are lightly browned. Cool on wire racks.

3. 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.

Make-Ahead Tip: Bake and cool cookies but do not fill. In an airtight or
freezer container arrange cookies in a single layer; cover with a sheet
of waxed paper. Repeat layers, leaving enough air space to close
container easily. Freeze up to 1 month. To serve, thaw cookies. Prepare
filling and spoon or pipe into center of each cookie. Sprinkle with nutmeg.