Rum-Pum-Pum Thumbprints

Rum-Pum-Pum Thumbprints

Looking for an anytime dessert idea? Then enjoy these pretty as thumbprints rum flavored butter cookies baked with a nutty twist – fill centre with colored frosting.

Prep Time

1:10

Hr:Mins

Total Time

2:10

Hrs:Mins

Makes

4

1/2

Cookies
1
cup butter, softened
1/2
cup firmly packed brown sugar
1
egg
2
teaspoons vanilla
2
teaspoons rum extract
2
cups Gold Medal® all-purpose flour
1
teaspoon nutmeg
Frosting
2
cups powdered sugar
3
tablespoons butter, softened
1/2
teaspoon rum extract
2
to 3 tablespoons milk
Food color, if desired
  1. 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.
  2. 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.
  3. Bake at 325°F. for 11 to 14 minutes or until firm to the touch. Cool 1 minute; remove from cookie sheets.
  4. 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.
Makes 4 1/2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
The end of a wooden spoon works like a thumb to indent each of these small rum-flavored cookies. If any indentions fill in during baking, indent them again immediately upon removing the cookie from the oven.
Make-Ahead Tip
Baked cookies can b be frozen before they are filled. Or fill the cookies and freeze them on a waxed paper-lined cookie sheet. Then pack frozen filled cookies between layers of waxed paper in an airtight container.
Make It Special
Divide the frosting into several small bowls and make each portion a different color.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 80
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 3g,),
  • Cholesterol 15mg;
  • Sodium 45mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 0g,
    • Sugars 6g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 1/2 Other Carbohydrate;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.