Eggnog Thumbprints

1. 1

   In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In another bowl, whisk flour, salt and nutmeg; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to handle.

2. 2

   Preheat oven to 350u00b0. Shape dough into 1-in. balls. In a shallow bowl, whisk egg whites until foamy. Place walnuts in a separate shallow bowl. Dip balls in egg whites; roll in walnuts.

3. 3

   Place 2 in. apart on greased

4. 4

   . Press a 1/2-in.-deep indentation in center of each with your thumb. Bake 10-12 minutes or until center is set. Carefully remove from pans to wire racks to cool completely.

5. 5

   For filling, in a small bowl, beat butter and extract until creamy. Beat in confectioners' sugar alternately with enough milk to reach spreading consistency. If desired, beat in food coloring. Fill each cookie with 1/2 teaspoon filling. Sprinkle with additional nutmeg.

* Per serving · 4 servings · Values may vary.

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