Eggnog and Cranberry Thumbprint Cookies: Improv Challenge

Eggnog and Cranberry Thumbprint Cookies

It’s Improv Challenge time!!!  This month, our challenge ingredients were eggnog and cranberries.  I am not an eggnog fan, but my children love it.  Seeings they are my biggest cookie eaters, too, I figured how could I go wrong making eggnog cookies?!  I had found a recipe for eggnog thumbprints in a library book a few months ago.  There wasn’t actually any eggnog in the cookies or filling.  I thought that was a little weird, but apparently the nutmeg in the cookies and the rum flavoring in the filling was enough to convince the author that it tasted like eggnog.  I thought in the case of this challenge it might be considered cheating if I didn’t use actual eggnog, so I changed things up a bit.  As usual.

Eggnog and Cranberry Thumbprint Cookies

We have gotten SO BIG that we need our own Yahoo Group to communicate.  Please, if you are already a member or if you want to join, visit to update your membership!  We post the third Thursday of each month.  Next month’s combination is sour cream and lemons.  Does that make you think sweet or savory?

( inspired by Jennifer Darling’s Cookies for Christmas)

Eggnog and Cranberry Thumbprint Cookies: Improv Challenge
  • cookie:
  • ½ cup sugar
  • ⅔ cup butter
  • 1 tsp vanilla
  • 1 egg
  • ⅓ cup chopped dried cranberries
  • 1½ cups flour
  • ¼ tsp freshly grated nutmeg
  • filling:
  • 4 Tbsp butter
  • 1 cup powdered sugar
  • ¼ tsp freshly grated nutmeg
  • 3 Tbsp eggnog
  1. For the cookies: Cream the butter and sugar together.
  2. Scrape down the sides and then add the egg and vanilla, mixing well.
  3. Scrape the sides again.
  4. Add the nutmeg, flour and cranberries and mix until blended.
  5. Scoop small amounts (scant teaspoons) onto baking sheet and make an indentation with your finger.
  6. It will close up a bit when the cookies bake, so make it fairly well defined.
  7. Bake 375 degrees for 8 minutes or until just slightly golden.
  8. Remove to a wire rack to cool.
  9. For the filling: Mix softened butter, nutmeg and powdered sugar.
  10. Slowly add eggnog until you reach a desired consistency.
  11. It may only take 2 Tbsp.
  12. Put the filling into a sandwich sized zip-close plastic bag.
  13. Snip one corner and pipe the filling into the depressions on the cookies.
  14. Store in the fridge in a sealed container (because of the eggnog).


Look and see what everyone else has made this month!  What a great bunch of creative minds we have in this group!!


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