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Eggnog Thumbprint Cookies

*See the Baker's Notes if you want to add chopped nuts to your thumbprint cookies.
Author: Zoë François

Ingredients

  • 1 cup / 224g unsalted butter, softened
  • 1 cup / 200g granulated sugar
  • 1/2 teaspoon freshly grated nutmeg*
  • 1 egg at room temperature
  • 1 1/2 teaspoons vanilla
  • 1/2 tsp almond extract
  • 2 1/2 cups / 300g all-purpose flour
  • 1/2 cup / 60g almond meal
  • 1/4 tsp salt
  • 1/2 cup Crystal sugar for rolling

Rum filling

  • 1/2 cup / 112g unsalted butter, softened
  • 1 cup / 120g powdered sugar
  • 2 teaspoons rum or vanilla** more to get a spreadable consistency
  • Edible sparkle dust & dragees for decor

Instructions

  • Line a baking sheet with parchment paper
  • In a stand mixer fitted with the paddle attachment, cream the butter, sugar, nutmeg and extracts together until well combined and smooth.
  • Add the egg, mixing on medium speed to combine, scraping the bowl after.
  • Add flour, almond flour, and salt all at once and mix on low speed to combine.
  • Use a #100 portion scoop (2 tsp) to shape the dough. Roll the dough between your hands to create a smooth surface. Dip the cookies in the crystal sugar. Set the dough balls on the lined baking sheet about an inch apart. Use a ¼ tsp measuring spoon or your finger, to make an indentation in the top of the cookie. Pro Tip: If the dough is sticky, dip the spoon in more sugar before making the well in the center of the cookie.
    Chill the dough for about an hour or overnight. Pro Tip: This step can be done well in advance and the dough balls frozen in a zip lock bag until you are ready to bake.
  • Preheat oven to 350°F
  • Line two doubled-up baking sheets with parchment paper. Space the chilled dough balls about 2 1/2 inches apart. Pro Tip: If you don't have enough pans for this, be sure the pans are cool before adding the next batch of cookies.
  • Bake for 10 to 12 minutes or until the cookies are golden on the bottom.
  • Place on rack and cool completely before filling.
  • Once the cookies are cool, Using a piping bag fitted with a star tip, pipe the buttercream on top of the cookies and decorate with luster dust and dragees or a dusting of nutmeg.

Make the Buttercream Filling

  • In a medium sized bowl, mix the butter, powdered sugar and rum until smooth and pipeable.

Notes

Baker's Notes: 
*To add chopped nuts to your thumbprint cookies, you will need 1 egg white (whisked) and 1 1/2 cups of chopped nuts of your choosing. 
After scooping and rolling the dough into balls, dip them into the egg white, wiping off any excess and then roll the ball in the chopped nuts. Return the cookie to the sheet and proceed with making a well with the 1/4 tsp measuring spoon or your finger. Continue the recipe as directed. 
**If you don't want to use the rum, you can go with all vanilla or a teaspoon of vanilla + 1 tsp heavy cream. You can also flavor the butter cream with other extracts like, almond, orange, lemon or whatever you like. Extracts can be very intense, so add it 1/4 tsp at a time and taste. Once you have the flavor you like, add enough heavy cream to make the buttercream spreadable or wipeable, however you choose to decorate your cookies.