Rum Pum Pum Thumbprint Cookies

Total Time
1hr 15mins
Prep 5 mins
Cook 1 hr 10 mins

From the Pillsbury Holiday Baking Cookbook

Ingredients Nutrition

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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