Print Recipe

Eggnog Thumbprints

Ingredients

Dough

Filling

Instructions

  1. Dough: 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.
  2. Heat oven to 350 degrees F.
  3. 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.
  4. Filling: In small saucepan, mix sugar, flour, and almond flavoring. Gradually add eggnog and cook over low heat until smooth and thickened, stirring constantly.
  5. 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.

Makes about 40 cookies.


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.