Santas Egg Nog Thumbprints Recipes

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.

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.

Steps:

• In a medium bowl, cream sugar, butter, vanilla and egg yolks until light and fluffy. Lightly spoon flour into measuring cup, level off. Gradually add the flour and baking powder to creamed mixture, mix well. Refrigerate 30 minutes. Filling: In small saucepan, mix sugar, flour and almond flavoring. Gradually add eggnog and cook over low heat until smooth and thickened, stirring constantly. In small bowl, blend 2 T. hot mixture into slightly beaten egg yolk. Return to saucepan, blend well. Cook just until mixture bubbles, stirring constantly. Cool. Preheat oven to 350F. Shape dough into 1" balls. Place 2" apart on ungreased baking sheet. With thumb, make imprint in center of each cookie, and fill with 1/2 tsp. filling. Bake for 11-14 minutes, or until light golden brown around edges. Store in refrigerator. Makes about 40 cookies.

Steps:

• Preheat over to 350°F.
• Beat sugar, butter, vanilla and brandy extracts, and egg until light& fluffy.
• Add flour and nutmeg. Stir until well combined.
• Roll dough into 1 inch balls and place on a very lightly greased cookie sheet. Slightly flatten the balls and use the end of a wooden spoon to create "thumbprints" in the tops of the balls.
• Bake 12-15 minutes until firm but not browned.
• Remove from oven and using the end of the wooden spoon, gently tap the "thumbprint" if the have puffed up at all (to create more room for icing!).
• Cool completely on wire racks.
• For the frosting, combine ingredients and beat on high with an electric mixer until light and fluffy (about 3-4 minutes).
• Using a star-tipped icing bag, pipe icing into "thumbprints".
• Sprinkle generously with additional nutmeg.
• Store in the fridge for up to 5 weeks (can also be frozen).

Steps:

• Heat oven to 350 degrees.
• Beat Crisco and sugar until fluffy.
• Beat in egg and vanilla.
• Add combined oats, flour and salt; mix well.
• Form 1 inch balls; roll in nuts.
• Place 2 inches apart on ungreased cookie sheet.
• Press centers with thumb; fill with preserves.
• Bake 12 to 15 minutes or until light golden brown.
• Remove to wire rack; cool completely.