Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Eggnog Thumbprints
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- #59796
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/3 cup sugar
1 cup butter, softened
1 teaspoon vanilla extract
2 egg yolks
2 1/4 cups flour
1 teaspoon baking powder
Filling
1 tablespoon sugar
1 tablespoon flour
1/4 teaspoon almond flavoring
1/2 cup commercial eggnog
1 egg yolk
directions
In a medium bowl, cream sugar, butter, vanilla and egg yolks until light and fluffy. Lightly spoon flour into measuring cup, level off. Gradually add the flour and baking powder to creamed mixture, mix well. Refrigerate 30 minutes.
Filling: In small saucepan, mix sugar, flour and almond flavoring. Gradually add eggnog and cook over low heat until smooth and thickened, stirring constantly. In small bowl, blend 2 T. hot mixture into slightly beaten egg yolk. Return to saucepan, blend well. Cook just until mixture bubbles, stirring constantly. Cool.
Preheat oven to 350F. Shape dough into 1" balls. Place 2" apart on ungreased baking sheet. With thumb, make imprint in center of each cookie, and fill with 1/2 tsp. filling. Bake for 11-14 minutes, or until light golden brown around edges. Store in refrigerator.
added by
warner
nutrition data
Nutritional data has not been calculated yet.
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