Eggnog Thumbprint Cookies
Makes 3 dozen or 18 (2 cookie) servings

Prep Time: 40 minutes
Cook Time: 10 minutes per batch

Ingredients

• 1-1/2 - cups flour
• 1/4 - teaspoon Ground Nutmeg
• 3/4 - cup (1 1/2 sticks) butter, slightly softened
• 1/2 - cup granulated sugar
• 2 - eggs
• 1 - teaspoon Pure Vanilla Extract
• 1 - cup finely chopped walnuts

• 1/4 - cups (1/2 stick) butter, softened
• 1 - cup sifted confectioners' sugar
• 2 - teaspoons milk
• 1/4 - teaspoon Imitation Rum Extract

Directions

Preheat oven to 375°F.

1. In a small bowl, add flour and nutmeg and mix. Set aside.
2. Beat 3/4 cup butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy.
3. Beat in eggs and vanilla.
4. Gradually stir in flour mixture until well mixed.
5. Stir in nuts.
6. If needed, refrigerate 30 minutes or until dough is easy to handle.
7. Shape dough into 1-inch balls.
8. Place about 1 inch apart on baking sheets.
9. Make an indent in center of each ball with thumb. (Refrigerate remainder of dough while baking each batch of cookies.)
10. Bake 10 minutes or until edges are lightly browned.
11. Cool on baking sheets 1 minute.
12. Remove to wire racks; cool completely.

Eggnog Filling

1. In medium bowl, beat 1/4 cup butter until softened.
2. Gradually add confectioners' sugar; beat until fluffy.
3. Beat in milk and rum extract.
4. Pipe or spoon about 1/2 teaspoon into center of each cooled cookie.
5. Sprinkle with additional nutmeg, if desired.