Desserts 8214 09 mmsm 494wx396h px eggnogthumbprintcookies wbourboncustard
Eggnog Thumbprint Cookies with Bourbon Custard

Eggnog Thumbprint Cookies with Bourbon Custard

Eggnog Thumbprint Cookies with Bourbon Custard

When Maker’s Mark® was created in the 1950s, the holidays were a much simpler occasion. Bring back some of that magical, holiday spirit of yore with a cookie tin filled with delightful eggnog thumbprint cookies topped with bourbon custard.

Servings: 2 dozen

Ingredients

  • 13 teaspoons Maker's Mark® Bourbon (adjust to taste)
  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/4 cup unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1-1/2 teaspoon vanilla extract
  • 1 teaspoon nutmeg (adjust to taste)
  • 1 teaspoon cloves (adjust to taste)
  • 1 teaspoon cinnamon (adjust to taste)
  • 4 large eggs, hard-boiled
  • 2-1/2 cups confectioners’ sugar
  • 1 tablespoon whole milk
  • Pinch kosher salt

Instructions

  1. For Eggnog Thumbprint Cookies, position two racks on the upper third and lower third of the oven and preheat to 350°F.
  2. In a large bowl, combine flour, baking soda and salt.
  3. In the bowl of a stand mixer, combine 1 cup butter and sugar, mixing for about 2 minutes until mixture is light and fluffy.
  4. Add the egg, Maker’s Mark® Bourbon and 1 teaspoon vanilla, mixing for another minute.
  5. On low, add the flour mixture and 1/2 teaspoon of spices, stirring until just combined.
  6. Shape the dough into a disc and chill for at least 1 hour and up to 24 hours.
  7. After chilling, roll dough into 1-inch balls and place on sheets. Using your thumb, make an indentation on each cookie.
  8. Bake for 15 minutes, switching cookies between racks around halfway.
  9. Cool the cookies for 10 minutes before transferring to wire rack to cool completely.
  10. Wait until cookies have cooled completely before adding custard into the wells.
  11. For custard, peel the eggs and remove the egg whites.
  12. Using a fine-mesh strainer, press egg yolks until they become a powder. Mix in a large bowl with 4 tablespoons butter, confectioners' sugar, milk, vanilla, nutmeg, cinnamon, cloves and salt.
  13. Beat together until smooth, and then beat until mixture is thick like frosting (about 3 minutes).
  14. Fold in Maker’s Mark® by hand. Chill for at least 1 hour before adding to cookies.

Tags: Recipes, Desserts, Cookies, Custard, Eggnog