Egg Nog Thumbprints: Difference between revisions
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No edit summary Tags: mobile edit mobile web edit |
No edit summary Tags: mobile edit mobile web edit |
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|CookTime=12 min/sheet | |CookTime=12 min/sheet | ||
|Source= | |Source= | ||
|Yield=40-75 (depending on size) | |Yield=40-75 (depending on size); 30 if using a #50 scoop | ||
|Rating={{Delicious}} | |Rating={{Delicious}} | ||
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* 1/4 c butter | * 1/4 c butter | ||
* 1 c confectioner's sugar | * 1 c confectioner's sugar | ||
* 1 T rum | * 1 T dark rum | ||
* 1 pinch ground nutmeg | * 1 pinch ground nutmeg | ||
Latest revision as of 01:32, 11 December 2022
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 12 min/sheet |
| Source | |
| Yield / serves | 40-75 (depending on size); 30 if using a #50 scoop |
| Rating | Delicious |
Ingredients
- 3/4 c butter, softened
- 1/2 c white sugar
- 1/4 c packed brown sugar
- 1 egg
- 1/2 t vanilla
- 1/4 t salt
- 2 c flour
Filling
- 1/4 c butter
- 1 c confectioner's sugar
- 1 T dark rum
- 1 pinch ground nutmeg
Preparation
Cream 3/4 c butter with sugars. Add egg, vanilla, and salt; mix well. Gradually mix in flour. Shape into 1" or 1/2" balls. Place dough balls on ungreased cookie sheet and make thumbprint wells into cookies. Bake at 350° for 12 minutes. Cool completely.
Filling: Combine all ingredients (except nutmeg). Spoon rounded teaspoonfuls into cookies. Sprinkle with nutmeg.
