Ingredients:
2/3 cup butter, softened
1/2 cup sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 egg yolks
1 teaspoon vanilla
1/2 cup eggnog
1 1/2 cups flour
2 slightly beaten egg whites
1 cup finely chopped walnuts
1/4 cup butter
1 cup sifted powdered sugar
1 -2 teaspoon eggnog
ground nutmeg
Directions:
Preheat oven to 375 degrees.
Beat the 2/3 cup butter in a mixing bowl on medium to high speed for 30 seconds.
Add sugar and nutmeg; beat until combined.
Beat in egg yolks, vanilla, and eggnog.
Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon.
Cover and chill dough about 1 hour or until easy to handle.
Shape into 1-inch balls.
Roll balls in egg whites, then in chopped walnuts.
Place 1 inch apart on lightly greased cookie sheets.
Press centers with your thumb.
Bake for 10 to 12 minutes or until edges are lightly browned. Cool on wire racks.
For filling, beat the 1/4 cup butter until softened.
Add powdered sugar and beat until fluffy. Beat in enough eggnog to make filling of spreading consistency.
Spoon 1/2 teaspoon filling into center of each cookie.
Sprinkle with nutmeg.
Servings: Serve
Time preparation: 20 min.
Time total: 30 min.