Eggnog Thumbprint Cookies

Enjoy the flavors of the season with these festive Eggnog Thumbprint Cookies The buttery cookies with a nutmeg hint are filled with chopped pecans and topped with a creamy eggnog icing.

Ingredients:

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon nutmeg
• 2 1/4 cups all-purpose flour
• 1/2 cup eggnog
• 1 cup chopped pecans
• 1/2 cup granulated sugar for rolling
• 1/2 cup eggnog for icing
• 2 cups confectioners sugar
• 1/4 teaspoon nutmeg for icing

Instructions:

Warm the oven up to 350F 175C and put parchment paper on baking sheets

Mix the butter and 2/3 cup of sugar until smooth in a large bowl

Add the egg yolks, vanilla extract, and 1/2 teaspoon of nutmeg and mix them in well

Mix the flour and 1/2 cup of eggnog in slowly until a dough forms

Roll the dough into 1-inch balls, and then coat each one with the rest of the granulated sugar

Cover the dough balls in sugar and place them about an inch apart on the baking sheets that have been prepared

Make a hole in the middle of each dough ball with your thumb or the back of a teaspoon

Put some chopped pecans in each hole

After the oven is hot, bake for 12 to 15 minutes, or until the edges are golden brown

Let the cookies cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way

Mix 1/4 teaspoon of nutmeg, 1/2 cup of eggnog, and confectioners sugar in a small bowl

This will make the icing

Drizzle or spoon the icing into the cookie shapes that look like thumbprints

Before you serve or store the cookies, let the frosting set