Good morning....
Okay cookie orders and cake testing are T-W....about noon...HERE!!

Come one, come all.
I used to bake for all the neighbors too.....and Dave would make some kind of "container" or something to go along. We gave it up after a few years.
Amanda....sorry....Todd, you need to get rid of those animals....except for Frankie of course
Glad the memorial was a nice one, Amanda.
* Exported from MasterCook *
Eggnog Thumbprints
Recipe By :Cookies for Christmas
Serving Size : 40 Preparation Time :0:00
Categories : Cookies Formed
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup butter -- softened
1/2 cup sugar
1/8 teaspoon ground nutmeg
2 egg yolks
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 egg whites -- slightly beaten
1 cup finely chopped walnuts
1 recipe Rum Filling
Ground nutmeg
Lightly grease cookie sheets.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla . Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
If necessary, cover and chill about 1 hour or until dough is easy to handle.
Shape dough into 1" balls. Roll balls in egg whites, then in chopped walnuts to coat.
Place balls about 1" apart on prepared cookie sheet. Press your thumb into the center of each ball.
Bake at 375 degrees for 10-12 minutes or until edges are lightly browned. Transfer cookies to a wire rack. Cool.
When cookies are cool, pipe or spoon about 1/2 teaspoon Rum Filling into the center of each. Sprinkle with additional nutmeg.
Rum Filling: In a small mixing bowl beat 1/4 cup butter until softened. Add 1 cup sifted powdered sugar and beat until fluffy. Beat in 1 teaspoon rum or 1/4 teaspoon rum extract and enough milk (1-2 teaspoons) to make a filling of spreading consistency.