Makes 27 (2-cookie) Servings
Everyone loves a good thumbprint cookie, especially when it’s filled with the flavor of a classic holiday beverage –eggnog! It will be the new favorite at the cookie exchange or on your Christmas cookie platter.
FOR THE VANILLA THUMBPRINT COOKIES
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
3 tablespoons heavy cream
1 teaspoon MCCORMICK All Natural Pure Vanilla Extract
FOR THE EGGNOG CREAM FILLING
6 tablespoons butter, softened
1 1/2 cups confectioners’ sugar
1 tablespoon milk
1/4 teaspoons MCCORMICK Rum Extract With Other Natural Flavors
1/8 teaspoon MCCORMICK Ground Nutmeg
1.FOR THE VANILLA THUMBPRINT COOKIES: Mix flour, baking powder, and salt in large bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, cream, and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate at least 1 hour or until firm.
2.Preheat oven to 350 degrees. Shape dough into 3/4-inch balls. Place 2 inches apart on parchment-lined baking sheets. Refrigerate cookie sheets 30 minutes before baking. (Refrigerate remaining dough while baking each batch of cookies.).
3.Bake 10 to 12 minutes, or until lightly browned around the edges. Remove from oven. Immediately make an indentation in center of each cookie by gently pressing with back of small spoon. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
4.FOR THE EGGNOG CREAM FILLING: Beat butter in medium bowl until softened. Gradually beat in confectioners’ sugar until fluffy. Beat in milk, extract, and nutmeg until smooth. Fill indentations with Eggnog Cream (about 1 teaspoon each). Store cookies in airtight container up to 5 days.
Find this recipe and more holiday treats at mccormick.com