Rum Pum Pum Thumbprint Cookies |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 8 |
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From the Pillsbury Holiday Baking Cookbook Ingredients:
1 cup butter or 1 cup margarine, softened |
1/2 cup brown sugar, packed |
1 egg |
2 teaspoons vanilla extract |
2 teaspoons rum extract |
2 cups flour |
1 teaspoon ground nutmeg |
2 cups powdered sugar |
2 tablespoons butter or 2 tablespoons margarine, softened |
1/2 teaspoon rum extract |
2 -3 tablespoons milk |
food coloring (optional) |
Directions:
1. In large bowl, beat 1 cup butter and the brown sugar until light and fluffy.
2. Add egg, vanilla and 2 teaspoons rum extract; blend well.
3. Stir in flour and nutmeg; mix well.
4. Cover with plastic wrap and refrigerate 1 hour for easier handling.
5. Heat oven to 325°F.
6. Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets.
7. With thumb, make imprint in center of each cookie.
8. Bake 11-14 minutes or until firm to the touch.
9. Cool 1 minute; remove from cookie sheet.
10. In small bowl, blend all frosting ingredients until smooth, adding enough milk for desired spreading consistency.
11. Spoon or pipe about 1/2 teaspoon frosting into center of each cookie.
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