Eggnog Thumbprints
Eggnog Thumbprints recipe
Yield
50 servingsPrep
30 minCook
15 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
or margarine |
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
brown sugar
packed |
*
|
| 1 |
eggs
|
*
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | cup |
butter
or margarine |
|
| 1 | cup |
powdered sugar
sifted |
|
| 1 | tablespoon |
rum
OR 2 tablespoons milk and ¼ teaspoon rum extract |
|
|
nutmeg
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
or margarine |
|
| 118 | ml |
sugar
|
|
| 59 | ml |
brown sugar
packed |
*
|
| 1 | each |
eggs
|
*
|
| 2.5 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 473 | ml |
all-purpose flour
|
|
| 59 | ml |
butter
or margarine |
|
| 237 | ml |
powdered sugar
sifted |
|
| 15 | ml |
rum
OR 2 tablespoons milk and ¼ teaspoon rum extract |
|
| 1 | x |
nutmeg
ground |
*
|
Directions
In a large mixer bowl beat ¾ cup butter or margarine until softened.
Add sugar and brown sugar and beat until fluffy.
Add egg, vanilla, salt, and beat well.
Add flour and beat until well mixed.
Cover and chill about 1 hour or until easy to handle.
Shape into 1 inch balls.
Place 2 inches apart on an ungreased cookie sheet.
Press down centers with thumb.
Bake in a 350℉ (180℃) F oven about 12 minutes or until done.
Remove and cool.
For filling, in a small mixer bowl beat ¼ cup butter or margarine until softened.
Add powdered sugar and beat until fluff.
Add rum and beat well.
Spoon about ½ teaspoon filling into center of each cookie.
Sprinkle with nutmeg.
Chill until filling is firm.
