Eggnog Thumbprint Cookies
Ingredients
Cookie
- 3/4 cup room temp butter
- 1/2 cup Sugar
- 1/4 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups, sifted all purpose flour
Frosting
- 1/4 cup room temperature butter
- 1 cup sifted powdered sugar
- 1 tablespoon Amalga Distillery Single Malt Whiskey
Instructions
- For the cookies: Heat oven to 350 F. Whip butter first until fluffy, then add both sugars until incorporated. Add the egg and vanilla and salt until combined, then sift in your flour. Sifting is so important to prevent lumpy dough. Chill the dough once everything is mixed for 30 minutes so it’s just cold enough to form into balls. Form the dough into 1 inch round balls onto an ungreased cookie sheet. Press the centers down with your thumb and bake for 12 minutes. Cool to room temp before frosting. For the frosting: Blend all frosting ingredients together with a whisk until smooth. Sifting the powdered sugar is key to making this smooth along with the room temp butter. If it’s even slightly cold your frosting will have lumps. My Granny taught me a little hack if your butter is just a little too cold. She runs a towel under hot tap water and holds it under the mixing bowl while whisking the butter. The heat from the towel will melt your butter to room temp in under 1 minute! (I do this a lot because I get impatient or forget to set my butter out.) Pipe the frosting onto the thumb indent and grate fresh nutmeg on the top.
