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Rum-Pum-Pum Thumbprints

(1)

1 reviews

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

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 80
Calories from Fat: 35

% Daily Value

Total Fat: 4g; 6%
Saturated Fat 3g 15%
Cholesterol: 15mg; 5%
Sodium: 45mg; 2%
Total Carbohydrate: 10g; 3%
Dietary Fiber 0g 0% Sugars 6g
Protein: 1g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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