Eggnog Thumbprints

1/3 cup granulated sugar
1 cup butter, softened
1 teaspoon vanilla extract
2 egg yolks
2 1/4 cups flour
1 teaspoon baking powder

In a medium bowl, cream sugar, butter, vanilla extract and egg yolks until light and fluffy. Lightly spoon flour into measuring cup; level off. Gradually add flour and baking powder to creamed mixture, mixing well. Refrigerate 30 minutes. Meanwhile, make the filling.

Heat oven to 350 degrees F.

Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet. With thumb, make imprint in center of each cookie, and fill with 1/2 teaspoon filling. Bake for 11 to 14 minutes, or until light golden brown around edges. Store in refrigerator.

Makes about 40 cookies.

Filling:
1 tablespoon granulated sugar
1 tablespoon flour
1/4 teaspoon almond flavoring
1/2 cup commercial eggnog
1 egg yolk

In small saucepan, mix sugar, flour, and almond flavoring. Gradually add eggnog and cook over low heat until smooth and thickened, stirring constantly.

In small bowl, blend 2 tablespoons hot mixture into slightly beaten egg yolk. Return to saucepan; blend well. Cook just until mixture bubbles, stirring constantly. Cool.