Add a heaping 1/4 teaspoon of your pecan pie filling.
Recipe Summary Eggnog Thumbprints
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 | Pecan Pie Thumbprint Cookies
¾ cup butter, softened
½ cup white sugar
¼ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
¼ cup butter
1 cup confectioners' sugar
1 tablespoon rum
1 pinch ground nutmeg
Directions
Preheat the oven to 350 degrees F (175 degrees C).
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.
Bake for 12 minutes in preheated oven. Cool completely.
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.
Info | Pecan Pie Thumbprint Cookies
prep:
20 mins
cook:
12 mins
additional:
28 mins
total:
1 hr
Servings:
48
Yield:
4 dozen
