Eggnog Thumbprints - butter

Method

• Lightly grease a cookie sheet; set aside.
• In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add sugar and nutmeg.
• Beat until combined, scraping sides of bowl occasionally.
• Beat in egg yolks and vanilla until combined.
• Beat in as much flour as you can with the mixer.
• Using a wooden spoon, stir in any remaining flour.
• If necessary, cover and chill in refrigerator about 1 hour or until dough is easy to handle.
• Place the egg whites and chopped walnuts in separate small bowls.
• Shape dough into 1-inch balls.
• Roll balls in egg whites, then in walnuts to coat.
• Place balls about 1 inch apart on prepared cookie sheet.
• Make an indent with your thumb in the center of each ball.
• Bake in a 375 oven for 10 to 12 minutes or until edges are lightly browned.
• Transfer cookies to a wire rack; let cool.
• Rum Filling: In a small beat butter until softened.
• Add confectioner's sugar and beat until fluffy.
• Beat in rum extract.
• Beat in enough milk to make spreading consistency.
• Pipe or spoon about 1/2 teaspoon filling into the center of each cooled cookie.
• Sprinkle with additional nutmeg.