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Eggnog Thumbprints

  • Servings: 40
  • Course: Dessert

To make thumbprint cookies in advance, bake on a parchment paper-lined cookie sheet and cool the cookies but do not fill. Arrange them in a single layer in a freezer container and cover with a sheet of parchment paper. Repeat layers, leaving enough air space to close container easily. The layers of parchment paper will keep each cookie from sticking to the others. Freeze up to 1 month. To serve, thaw the cookies. Prepare filling and spoon or pipe into the center of each cookie. Sprinkle with nutmeg.

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  • 2/3 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/8 teaspoon ground nutmeg
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 1 1/2 all-purpose flour
  • 2 slightly beaten egg whites
  • 1 cup finely chopped walnuts
  • 1/4 cup butter
  • 1 cup sifted powdered sugar
  • 1 teaspoon rum or 1/4 teaspoon rum extract
  • 1 teaspoon milk
  • Ground nutmeg
  • Parchment paper


Step 1

Beat the 2/3 cup butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and the 1/8 teaspoon nutmeg; beat until combined. Beat in egg yolks and vanilla. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon. If necessary, cover and chill dough about 1 hour or until easy to handle.

Step 2

Shape into 1-inch balls. Roll balls in egg whites, then in chopped walnuts. Place cookies 1 inch apart on parchment paper-lined cookie sheets. Press centers with your thumb. Bake in a 375 degrees F oven for 10 to 12 minutes or until edges are lightly browned. Cool on wire racks.

Step 3

For filling, beat the 1/4 cup butter until softened. Add powdered sugar and beat until fluffy. Beat in rum or rum extract and enough milk to make of spreading consistency. Spoon or pipe about 1/2 teaspoon filling into center of each cookie. Sprinkle with nutmeg. Makes about 40.

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