Blackberry Rum Gingerbread Thumbprint Cookies with Vanilla Drizzle

Name: Blackberry Rum Gingerbread Thumbprint Cookies with Vanilla Drizzle
Prep time: 20 min
Cook time: 10 min
Yield: 30
Cuisine: American,
Ingredients: 3 cups flour; 2 tsps McCormick® Ginger, Ground; 1 tsp McCormick® Cinnamon, Ground; 1 tsp baking soda; 1/4 tsp McCormick® Nutmeg, Ground; 1/4 tsp salt; 3/4 cup (1 1/2 sticks) butter softened; 3/4 cup firmly packed brown sugar; 1/2 cup molasses; 1 egg; 1 tsp McCormick® Pure Vanilla Extract; 1 cup blackberry jam; 1 1/4 tsps rum extract; 1/4 cup granulated sugar; 1 cup confectioners' sugar; 1 tbsp milk; 1/4 tsp pure vanilla extract; 2 tsps light corn syrup

Gifts from the kitchen are always welcome during the holidays, especially this upgrade on the classic thumbprint cookie. It’s a gingerbread cookie filled with blackberry jam and finished with a dazzling vanilla drizzle. Package in a festive cellophane bag or cookie gif... Read More Read Less

20m

PREP TIME

10m

COOK TIME

175

CALORIES

18

INGREDIENTS

Servings: 30 (2-cookie)

Ingredients

Gingerbread Thumbprint Cookies
3 cups flour
2 teaspoons McCormick® Ground Ginger
1 teaspoon McCormick® Ground Cinnamon
1 teaspoon baking soda
1/4 teaspoon McCormick® Ground Nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon McCormick® All Natural Pure Vanilla Extract
1 cup blackberry jam
1 1/4 teaspoons McCormick® Rum Extract With Other Natural Flavors
1/4 cup granulated sugar
Vanilla Drizzle
1 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon McCormick® All Natural Pure Vanilla Extract
2 teaspoons light corn syrup

KEY PRODUCTS

INSTRUCTIONS

1 For the Gingerbread Thumbprint Cookies, mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
2 Preheat oven to 350°F. Mix blackberry jam and rum extract in small bowl. Set aside.
3 Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets. Use a 1 teaspoon measuring spoon to make an indentation in center of each cookie. Fill indentations with blackberry jam mixture (about 1 teaspoon each).
4 Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely
5 For the Vanilla Drizzle, mix confectioners’ sugar, milk, and vanilla in small bowl. Stir in corn syrup until mixture is smooth and glossy. If drizzle is too thick, stir in additional milk or corn syrup 1 teaspoon at a time until desired consistency is reached. Drizzle over cooled cookies. Store cookies in airtight container up to 5 days.