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“The perfect Christmas cookie! A MUST for eggnog lovers! A soft, buttery, eggnog cookie with a luscious dollop of creamy, pudding-like eggnog filling. Please note: cook time does not include chill time.”
READY IN:
30mins
SERVES:
10-15
YIELD:
30-40 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Beat the 2/3 cup butter in a mixing bowl on medium to high speed for 30 seconds.
  3. Add sugar and nutmeg; beat until combined.
  4. Beat in egg yolks, vanilla, and eggnog.
  5. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon.
  6. Cover and chill dough about 1 hour or until easy to handle.
  7. Shape into 1-inch balls.
  8. Roll balls in egg whites, then in chopped walnuts.
  9. Place 1 inch apart on lightly greased cookie sheets.
  10. Press centers with your thumb.
  11. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on wire racks.
  12. For filling, beat the 1/4 cup butter until softened.
  13. Add powdered sugar and beat until fluffy. Beat in enough eggnog to make filling of spreading consistency.
  14. Spoon 1/2 teaspoon filling into center of each cookie.
  15. Sprinkle with nutmeg.

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