Prep: 30 mins + chilling | Bake: 10 mins / Batch + cooling | Makes: about 4 dozen

Ingredients:

2/3 cup butter, softened

1/2 cup sugar

2 large egg yolks

1 tsp vanilla extract

1 1/2 cups all-purpose flour

14 tsp salt

1/8 tsp ground nutmeg

2 large egg whties

1 cup finely chopped walnuts

Filling

1/4 cup butter, softened

1/4 tsp rum extract

1 cup confectioners’ sugar

1-2 tsp 2% milk

1-2 drops yellow food coloring, optional

Additional ground nutmeg

Instructions:

  1. 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.
  2. Preheat oven to 350°F. Shape dough into 1″ balls. In a shallow bowl, whisk egg whites until foamy. Place walnuts in a separate shallow bowl. Dip dough balls in egg whites; roll in walnuts.
  3. Place 2″ apart on greased baking sheets. Press a 1/2″-deep indentation in the center of each cookie with your thumb. Bake 10-12 minutes or until the center is set, Carefully remove from pans to wire racks to cool completely.
  4. 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 tsp filling. Sprinkle with nutmeg.