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Eggnog Thumbprint Cookies with Rum Frosting

Ingredients

Cookies:

  • 3/4 cup 1 1/2 sticks unsalted butter, at room temp
  • 1/2 cup white sugar
  • 1/4 cup light brown sugar packed
  • 1 large egg
  • 1 1/2 tsp. pure vanilla extract
  • 2 cup all purpose white flour
  • 1/4 tsp. salt

Frosting:

  • 1/2 cup 1 stick unsalted butter, softened
  • 2 cups confectioners sugar
  • 1/4 tsp. rum extract
  • ground nutmeg

Instructions

  • Preheat the oven to 350F and line a baking sheet with parchment paper.
  • Combine flour and salt in a medium sized bowl and set aside.
  • Using a handheld mixer, beat the butter and both sugars in a large bowl until creamy.
  • Beat in the egg and vanilla extract until combined.
  • Sift in flour mixture and stir until just combined.
  • Scoop about a tablespoon of dough for each cookie and roll in balls, using your thumb or the back of a teaspoon, make an indentation in the center of each cookie.
  • Bake for 11 to 12 minutes and transfer to a wire cooling rack to cool completely.

FROSTING

  • In a small bowl, beat the butter, sugar, and rum extract until smooth.
  • Transfer to a piping bag fitted with a desired piping tip and pipe the frosting into the indentations of each cookie.
  • Dust the cookies with ground nutmeg and serve.
  • ENJOY!