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Eggnog Thumbprints

• 1/3 cup sugar
• 1 cup butter, softened
• 1 teaspoon vanilla
• 2 egg yolks
• 2 1/4 cup flour
• 1 teaspoon baking powder

Filling:

• 1 tablespoon sugar
• 1 tablespoon flour
• 1/4 teaspoon almond flavoring
• 1/2 cup commercial eggnog
• 1 egg yolk

Instructions:
In a medium bowl, cream sugar, butter, vanilla, and egg yolks until light and fluffy. Lightly spoon flour into measuring cup; level off. Gradually add flour and baking powder to creamed mixture, mixing well. Refrigerate 30 minutes.

Filling: In small saucepan, mix sugar, flour, and almond flavoring. Gradually add eggnog and cook over low heat until smooth and thickened, stirring constantly.
In small bowl, blend 2 tablespoons hot mixture into slightly beaten egg yolk. Return to saucepan; blend well. Cook just until mixture bubbles, stirring constantly. Cool.
Preheat oven to 350F. Shape dough into 1" balls. Place 2" apart on ungreased baking sheet. With thumb, make imprint in center of each cookie, and fill with 1/2 teaspoon filling. Bake for 11 - 14 minutes, or until light golden brown around edges. Store in refrigerator.
Makes about 40 cookies.