Rum Pum Pum Thumbprint Cookies Recipes

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.

PERFECT THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
• Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
• To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
• Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
• Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
• For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
• Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

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.

JAM-FILLED THUMBPRINT COOKIES

Steps:

• Preheat oven to 375°F Line a baking sheet with parchment paper.
• Cream together butter, sugar and salt. Beat in vanilla, milk and cornstarch.
• Stir in flour until just combined.
• Roll into 1 inch balls. Place on baking sheet and make a shallow indentation with your thumb. Fill indentation with a bit of jam.
• Bake tarts for 12-13 minutes, until cookies just start to brown.
• Cool on a wire rack.

JAM THUMBPRINT COOKIES

Steps:

• In the bowl of a stand mixer, cream the butter and sugar. Scrape the seeds from the vanilla bean and add to the butter/sugar mixture (Chef's tip: Place the scraped vanilla bean in a jar of sugar for a week or so to give the sugar a great vanilla taste). Continue to mix on low/medium speed for 1 minute, then add the egg. When the egg is just combined, add the salt/baking soda into the flour and slowly add the dry ingredients to the wet, just to combine. Place the dough between two layers of parchment paper and roll out to ½-inch thickness. Chill for 1 hour. Heat oven to 350 degrees F.
• Take the chilled dough and cut out shapes using a 2-inch round cookie cutter. Roll out the leftover dough and cut more cookies until there is no dough left. Roll the cookies into balls, place on a cookie sheet lined with parchment paper and using the back of a measuring spoon, make an indent in the middle. Spoon a small amount of jam into the well of the cookie and bake about 10 minutes.
• Cookies are done when they're golden brown with bubbly jam. Cool a few minutes, then sprinkle with powdered sugar and serve.