Eggnog Thumbprints

READY IN: 22mins
YIELD: 3 dozen




  • Preheat over to 350°F.
  • Beat sugar, butter, vanilla and brandy extracts, and egg until light& fluffy.
  • Add flour and nutmeg. Stir until well combined.
  • Roll dough into 1 inch balls and place on a very lightly greased cookie sheet. Slightly flatten the balls and use the end of a wooden spoon to create "thumbprints" in the tops of the balls.
  • Bake 12-15 minutes until firm but not browned.
  • Remove from oven and using the end of the wooden spoon, gently tap the "thumbprint" if the have puffed up at all (to create more room for icing!).
  • Cool completely on wire racks.
  • For the frosting, combine ingredients and beat on high with an electric mixer until light and fluffy (about 3-4 minutes).
  • Using a star-tipped icing bag, pipe icing into "thumbprints".
  • Sprinkle generously with additional nutmeg.
  • Store in the fridge for up to 5 weeks (can also be frozen).