Rum-Pum-Pum Thumbprints

Looking for a delicious dessert? Then check out these pretty rum flavored butter cookies baked with a nutty twist – fill centre with colored frosting.

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  • prep time 1 hr 10 min
  • total time 2 hr 10 min
  • ingredients 12
  • servings 54
 

Ingredients

Cookies

1
cup butter, softened
1/2
cup firmly packed brown sugar
1
egg
2
teaspoons vanilla
2
teaspoons rum extract
2
cups All Purpose Flour
1
teaspoon nutmeg

Frosting

2
cups powdered sugar
3
tablespoons butter, softened
1/2
teaspoon rum extract
2
to 3 tablespoons milk
Food color, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, combine 1 cup butter and brown sugar; beat until light and fluffy. Add egg, vanilla and 2 teaspoons rum extract; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and nutmeg; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
  • 2 Heat oven to 325°F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With thumb, make imprint in center of each cookie.
  • 3 Bake at 325°F. for 11 to 14 minutes or until firm to the touch. Cool 1 minute; remove from cookie sheets.
  • 4 In small bowl, blend all frosting ingredients until smooth, adding enough milk for desired spreading consistency. Spoon or pipe about 1/2 teaspoon frosting into center of each cookie.
  • 1 In large bowl, combine 1 cup butter and brown sugar; beat until light and fluffy. Add egg, vanilla and 2 teaspoons rum extract; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and nutmeg; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
  • 2 Heat oven to 325°F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With thumb, make imprint in center of each cookie.
  • 3 Bake at 325°F. for 11 to 14 minutes or until firm to the touch. Cool 1 minute; remove from cookie sheets.
  • 4 In small bowl, blend all frosting ingredients until smooth, adding enough milk for desired spreading consistency. Spoon or pipe about 1/2 teaspoon frosting into center of each cookie.

EXPERT TIPS

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Expert Tips

The end of a wooden spoon works like a thumb to indent each of these small rum-flavored cookies. If any indentions fill in during baking, indent them again immediately upon removing the cookie from the oven.

Baked cookies can b be frozen before they are filled. Or fill the cookies and freeze them on a waxed paper-lined cookie sheet. Then pack frozen filled cookies between layers of waxed paper in an airtight container.

Divide the frosting into several small bowls and make each portion a different color.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
80
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
3g,
3%
),
Cholesterol
15mg
15%;
Sodium
45mg
45%;
Total Carbohydrate
10g
10%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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