Eggnog Thumbprint Cookies

I hope you have all had a great start to the new week! The basketball season is starting for our family and we are so thankful that our Caleb will be able to play this year! It is his senior year...so, that makes it even more exciting!

Our family was first introduced to these most.delicious. cookies by my friend, Penny. I think I have told all of you about her before, but she is such a dear, dear friend of mine! Her hubby is an AIR FORCE chaplain and they have three children. Penny is a southern belle in every way and loves to cook for her family and to entertain! She has such a generous heart and has a gift of encouragement! Our meeting was sorta a pre-arranged thing and I a refer to it as a pre-arranged friendship that I would NOT change for the world. One of these days when I am in a less-sappy state of mind...I will need to do a post on friendships that take us by surprise.

Anyhoo...these cookies are easy to put together and are perfect for gift-giving as they are so very beautiful!

A few months after she gave me the recipe, I noticed I had almost the same recipe in one of my favorite cookbooks...PORTLAND'S PALATE...under the name Nutmeg Cookies. Call them what you like, but I am so happy Penny introduced me to them first as now I think of her every time they are served!

Eggnog Thumbprint Cookies

1 cup butter, softened

2/3 cups sugar

1 tsp. nutmeg

2 egg yolks

2 tsp. pure vanilla extract

3 cups flour

4 egg whites, slightly beaten

2 cups pecans, finely chopped...walnuts are another great option!

(Directions}

*Cream softened butter using an electric mixer on medium-high speed for about 1 minute.

*Add sugar and nutmeg and beat until well combined.

*Beat in egg yolks and vanilla until combined.

*Gradually add flour. Cover and chill dough until it is easier to handle.

*Preheat oven to 375* and line cookie sheet with parchment paper or place on SILPAT.

*Shape dough into 1-inch balls. Roll each first in egg white and then into nuts to coat.

*Place them onto prepared cookie sheets about 1-inch apart. Press your thumb into the center of each ball to form a well.

*Bake for 10 minutes or until edges are lightly browned. Carefully transfer thumbprint cookies to wire rack to cool completely.

Frosting:

1/2 cup cutter, softened

2 cups powdered sugar

2 tsp. rum extract

{Directions}

*Cream softened butter for about 1 minute and then add powdered sugar and continue creaming until light and fluffy. Beat in rum {more or less, if necessary} to make piping consisitency.

AND BECAUSE I L.O.V.E using pastry bags every chance I can get my hands on it {Makes me feel like I might know what I am doing...even though I really DON'T!!!} I put the frosting into the ol' bag and pipe away! Yes, it adds to the clean up, but well worth the extra soap and water and having it dry for the day on top of the glass milk jug! :}

Love to YOU, Penny!!! xo



Shared with: comfy in the kitchen,larson lingo

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