Eggnog Thumbprints

Recipe View 5 mins Preheat & Prep: Preheat your oven to 350°F (175°C). (5 minutes)

Recipe View 5 mins Cream Base: In a medium bowl, cream together the 3/4 cup softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer. (5 minutes)

Recipe View 2 mins Incorporate Wet Ingredients: Beat in the egg and vanilla extract until well combined. (2 minutes)

Recipe View 5 mins Combine Dry and Wet: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the creamed mixture, mixing on low speed until just combined. Be careful not to overmix. The dough should be soft. (5 minutes)

Recipe View 15 mins Shape Cookies: Roll the dough into 1-inch balls. Place them 2 inches apart on ungreased cookie sheets. Use your thumb or the back of a small spoon to make a deep indentation in the center of each cookie. (15 minutes)

Recipe View 12 mins Bake: Bake in the preheated oven until the edges are lightly golden, about 10-12 minutes. (12 minutes)

Recipe View 15 mins Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (15 minutes)

Recipe View 5 mins Prepare Filling: While the cookies are cooling, make the filling. In a small bowl, cream together the 1/4 cup softened butter and confectioners' sugar until smooth. Stir in the rum (or rum extract and milk). (5 minutes)

Recipe View 10 mins Fill and Garnish: Once the cookies are completely cool, spoon a rounded teaspoonful of filling into the indentation of each cookie. Sprinkle with freshly grated nutmeg. (10 minutes)

Recipe View 30 mins Set & Store: Let the filled cookies stand until the filling is set, about 30 minutes, before storing them in an airtight container. (30 minutes)