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1
Lightly grease a cookie sheet; set aside.
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2
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
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3
Add sugar and nutmeg.
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4
Beat until combined, scraping sides of bowl occasionally.
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5
Beat in egg yolks and vanilla until combined.
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6
Beat in as much flour as you can with the mixer.
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7
Using a wooden spoon, stir in any remaining flour.
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8
If necessary, cover and chill in refrigerator about 1 hour or until dough is easy to handle.
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9
Place the egg whites and chopped walnuts in separate small bowls.
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10
Shape dough into 1-inch balls.
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11
Roll balls in egg whites, then in walnuts to coat.
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12
Place balls about 1 inch apart on prepared cookie sheet.
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13
Make an indent with your thumb in the center of each ball.
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14
Bake in a 375 oven for 10 to 12 minutes or until edges are lightly browned.
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15
Transfer cookies to a wire rack; let cool.
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16
Rum Filling: In a small beat butter until softened.
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17
Add confectioner's sugar and beat until fluffy.
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18
Beat in rum extract.
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19
Beat in enough milk to make spreading consistency.
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20
Pipe or spoon about 1/2 teaspoon filling into the center of each cooled cookie.
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21
Sprinkle with additional nutmeg.
