Ingredients
2/3 cup butter, softened1/2 cup sugar2 large egg yolks1 teaspoon vanilla extract1-1/2 cups all-purpose flour1/4 teaspoon salt1/8 teaspoon ground nutmeg2 large egg whites1 cup finely chopped walnutsFILLING:1/4 cup butter, softened1/4 teaspoon rum extract1 cup confectioners’ sugar1 to 2 teaspoons 2% milk1 to 2 drops yellow food coloring, optionalAdditional ground nutmeg
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In another bowl, whisk flour, salt and nutmeg; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to handle.
Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, whisk egg whites until foamy. Place walnuts in a separate shallow bowl. Dip balls in egg whites; roll in walnuts.
Place 2 in. apart on greased baking sheets. Press a 1/2-in.-deep indentation in center of each with your thumb. Bake 10-12 minutes or until center is set. Carefully remove from pans to wire racks to cool completely.
For filling, in a small bowl, beat butter and extract until creamy. Beat in confectioners’ sugar alternately with enough milk to reach spreading consistency. If desired, beat in food coloring. Fill each cookie with 1/2 teaspoon filling. Sprinkle with additional nutmeg.
