Eggnog Thumbprint Cookies

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cup All-purpose flour
  • 1/4 cup Brown sugar, packed light
  • 1/2 cup Granulated sugar
  • 1 Nutmeg, ground
  • 2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla

• Dairy

  • 1 1/4 cup Butter, unsalted

• Beer, Wine & Liquor

  • 2 tbsp Spiced rum

Found on whitelightsonwednesday.com

Description

Ingredients

• 3/4 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 egg
• 1 1/2 teaspoons vanilla
• 2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 cups powdered sugar
• 2 tablespoons spiced rum (or 1/4 teaspoon rum extract)
• Ground nutmeg, for garnish

Directions

• Preheat oven to 350 degrees F. Line a baking sheet with a Sil-Pat or parchment paper.
• In a medium bowl, combine flour and salt; set aside.
• In a large bowl, beat together 3/4 cup butter and sugars until creamy. Add egg and vanilla; mix to combine. Add flour mixture and mix until just combined.
• Scoop tablespoonfuls of cookie dough, and roll into balls. Using the back of a teaspoon measuring spoon, make indentations in the middle of each circle.
• Bake for 12 minutes. Remove from oven and cool completely.
• In a small bowl, beat together 1/2 cup butter, powdered sugar, and rum until smooth. Transfer frosting to a piping bag. Pipe a dollop of frosting into the indentation of each cookie. Sprinkle with a little ground nutmeg to finish.