Rum Pum Pum Thumbprints Food

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.

PUMPKIN THUMBPRINTS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper; mist with cooking spray.
• Whisk the flour, baking powder, baking soda, cinnamon, allspice and 1/4 teaspoon salt in a medium bowl. Whisk the brown sugar, pumpkin puree, vegetable oil, egg and 1/2 teaspoon vanilla in a large bowl; add the flour mixture and gently stir with a wooden spoon until just incorporated.
• Drop tablespoonfuls of dough 2 inches apart on the prepared baking sheets. Bake 6 minutes, then remove from the oven and make an indentation in the center of each cookie with the back of a teaspoon. Return to the oven, switching the position of the pans, and bake until set, 4 to 6 more minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the filling: Beat the cream cheese and butter in a bowl with a mixer on medium-high speed until smooth. Add the confectioners' sugar, lemon juice, the remaining 1/2 teaspoon vanilla and a pinch of salt; beat until incorporated. Transfer to a pastry bag fitted with a small round tip; pipe into the indentations. Dust with cinnamon.

EGGNOG THUMBPRINTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together 3/4 cup butter, white sugar, and brown sugar until smooth. Beat in egg and vanilla. Combine flour and salt; stir into the creamed mixture by hand to form a soft dough. Roll dough into 1 inch balls, and place balls 2 inches apart on ungreased cookie sheets. Make an indention in the center of each cookie using your finger or thumb.
• Bake for 12 minutes in preheated oven. Cool completely.
• In a small bowl, mix together 1/4 cup butter, confectioners' sugar, and rum. Spoon rounded teaspoonfuls of filling onto cookies. Sprinkle with nutmeg. Let stand until set before storing in an airtight container.