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.
Preheat oven to 350 degrees. Shape dough into 1
inch balls. Place walnuts in a separate shallow
bowl, roll cookies in walnuts.
Place 2 inches apart on greased baking sheets.
Press a 1/2 inch 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.
For filling, a small bowl, beat butter and extract
until creamy. Beat in confectioners' sugar
alternatively with enough milk to reach spreading
consistency. Fill each cookie with 1/2 tsp filling.
Sprinkle with additional nutmeg.
Originally Submitted
1/19/2023
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