Ingredients
- 3/4 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, lightly beaten
- 1 1/2 cups finely chopped walnuts
- Grated whole nutmeg or ground nutmeg (optional)
- Rum Filling Ingredients
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon rum or 1/4 teaspoon rum extract
- 1 teaspoons milk
Preparation
Step 1
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and the 1/8 teaspoon nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. 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.
Preheat oven to 375 degrees F. Grease a cookie sheet; set aside. Place egg whites and walnuts in separate small bowls. Shape dough into 1-inch balls. Roll balls in egg whites, then in walnuts to coat. Place balls 1 inch apart on the prepared cookie sheet. Press your thumb into the center of each ball.
Bake for 12 to 15 minutes or until edges are light brown. If cookie centers puff during baking, re-press with the back of a measuring teaspoon. Transfer cookies to a wire rack; cool.
Pipe or spoon about 1/2 teaspoon of the Rum Filling into the indentation of each cookie. If desired, sprinkle with additional nutmeg.
Rum Filling Directions
In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar. Beat until fluffy, scraping sides of bowl occasionally. Beat in rum or rum extract and enough milk (1 to 2 teaspoons) to make filling of spreading consistency.