Memorial Day Recipes

Rum-filled Thumbprints

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Rum-filled Thumbprints

Rating:

(1 vote) 5 1

These cookies are a favorite because the rum and nutmeg give them an egg nog flavor. As the dough bakes, the walnut coating becomes toasted and crunchy, which also earns them bonus points in my recipe collection.

Shared by gloworm

Ingredients

  • Cookie Ingredients:
  • 2/3 C. butter, softened
  • 1/2 C. granulated sugar
  • 1/8 tsp. ground nutmeg
  • 2 eggs, yolks and whites
  • 1 tsp. vanilla
  • 1 1/2 C. flour
  • 1 C. walnuts, finely chopped
  • Filling Ingredients:
  • 1/4 C. butter, softened
  • 1 C. sifted powdered sugar
  • 1 tsp. rum or 1/4 tsp. rum extract
  • 1-2 tsp. milk
  • Ground nutmeg for garnish

Directions

In a large mixing bowl, beat 2/3 C. butter on medium speed for 30 seconds. Add 1/2 C. granulated sugar and 1/8 tsp. nutmeg. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg yolks and vanilla. Beat in the flour. Wrap dough in plastic wrap and chill about an hour.

Shape the dough into 1-inch balls. Lightly beat the egg whites with a whisk. Roll balls in egg whites then in choped walnuts to coat. Place balls about 1 inch apart on lightly greased cookie sheet lined with parchment paper. Press your thumb into the center of each ball to make an indent. Bake at 375 degrees for 10-12 minutes or until the edges are slightly browned. Transfer cookies to a wire rack to cool.

While cookies cool, prepare the filling: In a small mixing bowl, beat 1/4 C. butter until soft. Add 1 C. sifted powdered sugar and beat until fluffy. Beat in 1 tsp. rum or 1/4 tsp. rum extract and enough milk to make the filling spreading consistency. Pipe or spoon about 1/2 tsp. filling in the center of each cookie. Sprinkle with additional nutmeg.

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