EGGNOG THUMBPRINT COOKIES

Steps:

• 1. DOUGH: Mix flour and nutmeg in a medium bowl;set aside. Beat the butter and sugar in a large bowl with electric mixer on medium speed until light and fluffy.Add whole egg, egg yolk and vanilla; mix well. Gradually beat in flour mixture on low until well incorporated. Stir in nuts. Chill dough for 30 minutes or until dough is easy to handle.
• 2. Preheat oven to 375^. Shape dough into 1-inch balls. Roll in beaten egg white then in nuts. Place on cookie sheet 1 inch apart. (chill remaining dough while baking each batch of cookies).
• 3. Bake 10 minutes or just until edges are lightly browned. Remove from oven. Immediately make an indentation in center of each cookie by gently pressing with back of a small spoon or a honey dipper spool. Cool on baking sheets 1 minute. Remove to paper or wire rack to cool completely before filling centers.
• 4. EGGNOG FILLING: Beat the butter in medium bowl until soften; gradually beat in powdered sugar until fluffy. Beat in eggnog or milk,extract and nutmeg. Pipe or spoon about 1/2 teaspoon filling into center of each cooled cookie. Sprinkle with additional nutmeg, sprinkles nuts, coconut,mini chocolate chips.