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Eggnog Thumbprints

4

30 min

Eggnog Thumbprints

Eggnog Thumbprints Photo 1

Time

30 min

Serving

48 persons

Calories

77

Rating

4.00★ (211)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • butter: 0.75 cup (softened)
  • white sugar: 0.5 cup
  • packed brown sugar: 0.25 cup
  • egg: 1 piece
  • vanilla extract: 0.5 tsp
  • all-purpose flour: 2 cups
  • salt: 0.25 tsp
  • butter: 0.25 cup
  • confectioners' sugar: 1 cup
  • rum: 1 Tbsp
  • pinch ground nutmeg: 1 piece

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C).
    Eggnog Thumbprints Photo 2
  2. 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.
    Eggnog Thumbprints Photo 3
  3. Bake in the preheated oven until edges are golden, about 10 to 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
    Eggnog Thumbprints Photo 4
  4. 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. Dotdash Meredith Food Studios
    Eggnog Thumbprints Photo 5

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