Eggnog Thumbprints

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1/2 cup dark rum
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup powdered sugar
• 1/4 cup dark rum, for filling

Preparation Time:

20 minutes

Cooking Time:

10-12 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and the dark rum.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Use your thumb to make an indentation in the center of each ball.
8. Bake for 10-12 minutes, or until the cookies are set around the edges and lightly golden brown on the bottom.
9. In a small bowl, whisk together the powdered sugar and dark rum until smooth.
10. Fill each cookie indentation with about 1 teaspoon of the rum glaze.
11. Let cool completely before serving.

Nutritional Information:

Per serving (1 cookie):

• Calories: 150
• Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 30mg
• Sodium: 60mg
• Carbohydrates: 18g
• Protein: 1g

Dish Characteristics:

• Buttery and chewy cookies
• Rich rum flavor
• Soft and pillowy texture
• Perfect for the holiday season

User Comments:

• "These cookies were a hit at my holiday party! They were so delicious and easy to make."
• "The rum glaze adds a perfect touch of sweetness and flavor."
• "I love that these cookies are made with real dark rum. They have so much depth of flavor."
• "These cookies are perfect for gifting or serving at a party."
• "I highly recommend trying these Eggnog Thumbprints. You won't be disappointed!"

Special Precautions and Tips:

• Use dark rum for the best flavor.
• If the dough is too dry, add 1-2 tablespoons of milk until it comes together.
• If the dough is too sticky, refrigerate it for 30 minutes before rolling.
• Bake the cookies until they are set around the edges but still soft in the center. Overbaking will result in dry cookies.
• Let the cookies cool completely before filling them with the rum glaze.