Busters Recipes

Eggnog Cookies Orlando Sentinel

3/4 cup butter, softened
1/2 cup sugar
1/4 teaspoon ground nutmeg
2 large egg yolks
1 teaspoon vanilla extract
11/2 cups all-purpose flour
2 slightly beaten egg whites
1 cup finely chopped walnuts
Rum filling:
1/4 cup butter, softened
1 cup sifted confectioners sugar
1/4 teaspoon rum
1 to 2 teaspoons whole or 2 percent milk Nutmeg for dusting

1. Lightly grease a cookie sheet; set aside.

2. Beat butter with an electric mixture on medium to high speed 30 seconds.
Add sugar and nutmeg; beat well, scraping sides of bowl occasionally. Beat in egg yolks and vanilla. Beat in as much flour as you can with the mixer.
Using a wooden spoon, stir any remaining flour. Chill dough 1 hour.

3. Heat oven to 375 F. Place egg whites and nuts in separate bowls. Shape dough into 1-inch balls. Roll balls in egg whites, then in nuts to coat.
Place 1 inch apart on cooking sheet. With your thumb, make an indentation in the center of each ball.

4. Bake 10-12 minutes or until edges are lightly browned. Transfer cookies to a wire rack to cool completely.

5. For rum filling, beat butter until softened. Add confectioners sugar and beat until fluffy. Beat in rum. Beat in enough milk to make a spreading consistency. Spoon 1/2 teaspoon into center of cooled cookies. Sprinkle with nutmeg.