EGGNOG THUMBPRINTS
These cute cookie bites always get a recipe request. They make special holiday gifts and freeze well, too.- Mary Ann Ludwig, Edwardsville, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In another bowl, whisk flour, salt and nutmeg; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, whisk egg whites until foamy. Place walnuts in a separate shallow bowl. Dip balls in egg whites; roll in walnuts., Place 2 in. apart on greased baking sheets. Press a 1/2-in.-deep indentation in center of each with your thumb. Bake 10-12 minutes or until center is set. Carefully remove from pans to wire racks to cool completely., For filling, in a small bowl, beat butter and extract until creamy. Beat in confectioners' sugar alternately with enough milk to reach spreading consistency. If desired, beat in food coloring. Fill each cookie with 1/2 teaspoon filling. Sprinkle with additional nutmeg.
Nutrition Facts : Calories 82 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 42mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
EGGNOG THUMBPRINTS
Thumbprint cookies with a delicious filling, these are perfect for Christmas. Does not use eggnog, but they have an eggnog taste. You can substitute 1/4 teaspoon rum extract and 1 tablespoon milk for the rum.
Provided by SHOLLISMD
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h
Yield 48
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together 3/4 cup butter, white sugar, and brown sugar until smooth. Beat in egg and vanilla. Combine flour and salt; stir into the creamed mixture by hand to form a soft dough. Roll dough into 1 inch balls, and place balls 2 inches apart on ungreased cookie sheets. Make an indention in the center of each cookie using your finger or thumb.
- Bake for 12 minutes in preheated oven. Cool completely.
- In a small bowl, mix together 1/4 cup butter, confectioners' sugar, and rum. Spoon rounded teaspoonfuls of filling onto cookies. Sprinkle with nutmeg. Let stand until set before storing in an airtight container.
Nutrition Facts : Calories 77.4 calories, Carbohydrate 9.7 g, Cholesterol 14 mg, Fat 4 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 41.3 mg, Sugar 5.7 g
EGG NOG THUMBPRINT COOKIES
I found this recipe in a holiday issue of Taste of Home and wanted to post it here for safe-keeping.
Provided by Mary Scheffert
Categories Dessert
Time 22m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter & sugar until light & fluffy. Add egg yolks and vanilla. Stir in flour, salt & nutmeg until combined. Cover & chill dough for approximately 1 hour or until firm & easy to handle.
- Preheat oven to 350F; lightly grease a cookie sheet.
- Whisk egg whites until foamy. Shape dough intol 1" balls; dip in egg white then roll in walnuts. Place 1" apart on greased cookie sheet.
- With the handle of a wooden spoon, make a 1/2" indent in the center of each cookie. Bake 10-12 minutes or until center of cookies are set. Remove cookies from sheet & cool thoroughly on wire racks.
- For the filling, combine butter, confectioner's sugar, rum extract & enough milk to make a smooth frosting. Add food coloring if desired. Place frosting into a piping bag fitted with a star tip & pipe into indents of each cookie.
Nutrition Facts : Calories 164.9, Fat 10.7, SaturatedFat 4.9, Cholesterol 34.2, Sodium 92.6, Carbohydrate 15.9, Fiber 0.5, Sugar 9.2, Protein 2.1
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