Salsas and Fruit Preserves

More Pickles

Dill Pickles Pickled Okra

Eggnog Thumbprints


Food~Flavor~Fun: A great place to find and share some great FREE Recipes, to be prepared and shared with family and friends , to bring a lot of fun, joy and great taste into all our lives.

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I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

Please visit the SHOP and check out all the great flavors found in our jars including Sweet Pickles made the old fashioned way, Pickled Green Tomatoes Carrots and Onions (my favorite), Dill Pickles with a touch of garlic and a little heat and Pickled Okra. (another favorite)

Why?  ‘Cause few things in life beats a great tasting meal!

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feeding America and Habitat for Humanity.

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These petite cookies rolled in walnuts make terrific holiday gifts or a special treat for your crew.

Eggnog Thumbprint Cookies     eggnog thumbprint


  • 2/3 cups butter, softened
  • 1/2 cup sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 2 large egg whites
  • 1 cup finely chopped walnuts


  • 1/4 cup butter, softened
  • 1/4 teaspoon rum extract
  • 1 cup confectioners sugar
  • 1 – 2 teaspoons 2% milk
  • 1 – 2 drops yellow food coloring (optional)
  • additional nutmeg


  1. In a large bowl, cream the butter and sugar until light and fluffy.  Beat in the egg yolks and vanilla.  In another bowl, whisk flour, salt, and nutmeg.  Gradually beat into the creamed mixture.  Refrigerate covered for 1 hour or until firm enough to handle.
  2. Preheat oven to 350ºF.  Shape dough into 1 inch balls.  In a shallow bowl, whisk egg whites until foamy.  Place walnuts in another shallow bowl.  Dip the dough balls into the eggs whites and roll in walnuts.
  3. Place 2-inches apart on greased cookie sheets.  Press a 1/2-inch deep indention in the center of each cookie with your thumb.  Bake 10 – 12 minutes until set.  Carefully remove from pan to a wire rack to cool completely.
  4. For the filling, in a small bowl, beat the butter and extract until creamy.  Beat in the confectioners sugar and enough milk to reach a spreading consistency.  Continue to beat for 3 minutes until light and fluffy.  If desired, beat in food coloring.  Fill each cookie with 1/2 teaspoon of filling.  Sprinkle with nutmeg.

Makes about 4 dozen cookies.


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Categories : Drinks and Desserts

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