I have been busy baking for a cookie exchange at work and putting together some little treats for my coworkers. Last year I made these which were a huge hit so I tried to think of something that would be equally fun, and I can came up with a holiday s’more goodie bag using Christmas Peeps. So excited to start handing these out today!Here is the file I created for the ziploc bag tags — hope it works! Feel free to edit and use 🙂 Doc3
Eggnog Thumbprints with Rum Cream Frosting
(adapted from Taste of Home)
2/3 cup butter, softened
1/2 cup sugar
2 eggs, separated
1-1/2 cups all-purpose flour
1/4 tsp salt
1/4 tsp nutmeg
1 cup of finely chopped walnuts
6 tbsp butter, softened
1 1/2 cups confectioners’ sugar
1/4 tsp rum extract
2-4 tsp milk
2 drops yellow food coloring, optional
1. Cream together butter and sugar in a large bowl until light and fluffy. Then beat in egg yolks and vanilla (set egg whites aside for later). In a separate bowl, combine flour, salt, and nutmeg. Gradually add the flour mixture into the butter and sugar mixture, and mix until combined thoroughly. Wrap the dough in plastic wrap and refrigerate for 1 hour.
2. Preheat oven to 350 degrees. In a small bowl, whisk the egg whites until foamy. Form the dough into small 1″ balls (about 1 tsp). Dip into egg whites then roll in walnut pieces making sure the walnut pieces are secure to dough. Place the balls on a baking sheet lined with parchment paper or a Silpat. Using your finger, make an indentation in the center of each ball of dough. Bake for 10-12 minutes or until the center is set. Place on wire racks to cool.
3. To make the filling, combine the butter, confectioners’ sugar, extract, and the milk (slowy at the milk to get a piping consistency). Add food coloring if desired. Pipe or spread into the center of each cookie.
Yields about 48 cookies.
And the Oreo White Chocolate Peppermint Pudding Cookies came from this great blog: http://www.twopeasandtheirpod.com/oreo-white-chocolate-pudding-peppermint-cookies/