Eggnog Thumbprints

Cookie Ingredients:
340g (1½ C) butter
200g sugar
110 g brown sugar
2 eggs
10 ml (2 tsp) vanilla
10 ml (2 tsp) salt
500g pastry flour
15 ml (1Tbsp) ground nutmeg

Filling Ingredients:
110g (½ C) butter, softened
240g icing sugar
30 ml (2Tbsp) rum
1/2 tsp ground nutmeg

Directions for cookies:

1. Cream butter with white and brown sugar.
2. Add eggs and vanilla. Mix well
3. Add flour, salt, and nutmeg and mix until dough forms.
4. Shape into 1" or ½" balls. Place dough balls on cookie sheets and make thumbprint wells into cookies.
5. Bake at 350F for 10-12 minutes. Cool completely on racks. Directions for filling:
6. Combine butter, icing sugar, and rum. Pipe into cooled cookies.
7. Sprinkle cookies with nutmeg.

Yield:
80 cookies

Source: George Brown College Holiday Cookie class

Notes:

1. Cookies expand slightly while baking so leave some room between them.
2. The cookies don't brown much on top even when fully cooked.
3. The recipe for the filling made about twice as much as I used. Could probably halve the filling recipe.
4. If you don't have a cake decorating bag to pipe the filling into the cookies, use a zip lock bag and cut one corner out of it.
5. I used Mount Gay rum which is an amber rum. I don't know if this affects anything.
6. 1C of cake flour = 1C minus 2 Tbsp all-purpose flour
7. 110g=4oz, 240g=8.4oz, 500g=17.6oz, 200g=7oz

Contributed by Teresa Salter