Thumbprint cookies with a delicious filling, these are perfect for Christmas. Does not use eggnog, but they have an eggnog taste. You can substitute 1/4 teaspoon rum extract and 1 tablespoon milk for the rum.
Ingredients
- butter: 0.75 cup (softened)
- white sugar: 0.5 cup
- packed brown sugar: 0.25 cup
- egg: 1 piece
- vanilla extract: 0.5 tsp
- all-purpose flour: 2 cups
- salt: 0.25 tsp
- butter: 0.25 cup
- confectioners' sugar: 1 cup
- rum: 1 Tbsp
- pinch ground nutmeg: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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In a medium bowl, cream together 3/4 cup butter, white sugar, and brown sugar until smooth. Beat in egg and vanilla. Combine flour and salt; stir into the creamed mixture by hand to form a soft dough. Roll dough into 1 inch balls, and place balls 2 inches apart on ungreased cookie sheets. Make an indention in the center of each cookie using your finger or thumb.
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Bake in the preheated oven until edges are golden, about 10 to 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
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In a small bowl, mix together 1/4 cup butter, confectioners' sugar, and rum. Spoon rounded teaspoonfuls of filling onto cookies. Sprinkle with nutmeg. Let stand until set before storing in an airtight container. Dotdash Meredith Food Studios
