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Eggnog Thumbprints

"Thumbprint cookies with a scrumptious filling, these are best for Christmas. Does no longer use eggnog, however they have got an eggnog taste. You can replacement 1/four teaspoon rum extract and 1 tablespoon milk for the rum."

Ingredients :

three/four cup butter, softened
half of cup white sugar
1/4 cup packed brown sugar
1 egg
half of teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup butter
1 cup confectioners' sugar
1 tablespoon rum
1 pinch ground nutmeg

Instructions :

Prep : 20M	Cook : 48M	Ready in : 1H

Preheat the oven to 350 levels F (one hundred seventy five ranges C).
In a medium bowl, cream together three/4 cup butter, white sugar, and brown sugar until easy. Beat in egg and vanilla. Combine flour and salt; stir into the creamed combination with the aid of hand to shape a tender dough. Roll dough into 1 inch balls, and place balls 2 inches apart on ungreased cookie sheets. Make an indention inside the middle of every cookie using your finger or thumb.
Bake for 12 minutes in preheated oven. Cool completely.
In a small bowl, blend collectively 1/4 cup butter, confectioners' sugar, and rum. Spoon rounded teaspoonfuls of filling onto cookies. Sprinkle with nutmeg. Let stand till set before storing in an hermetic container.

Notes :

Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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