Rum Pum Pum Thumbprint Cookies Recipes

RUM-PUM-PUM THUMBPRINTS

Steps:

• 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.
• 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.
• Bake at 325°F. for 11 to 14 minutes or until firm to the touch. Cool 1 minute; remove from cookie sheets.
• 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.

RUM PUM PUM THUMBPRINT COOKIES

Steps:

• In large bowl, beat 1 cup butter and the brown sugar until light and fluffy.
• Add egg, vanilla and 2 teaspoons rum extract; blend well.
• Stir in flour and nutmeg; mix well.
• Cover with plastic wrap and refrigerate 1 hour for easier handling.
• Heat oven to 325°F.
• Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets.
• With thumb, make imprint in center of each cookie.
• Bake 11-14 minutes or until firm to the touch.
• Cool 1 minute; remove from cookie sheet.
• 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.

PERFECT THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
• Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
• To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
• Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
• Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
• For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
• Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.