Eggnog Thumbprint Cookies with Vanilla Drizzle

Name: Eggnog Thumbprint Cookies with Vanilla Drizzle
Prep time: 20 min
Cook time: 12 min
Yield: 27
Cuisine: American,
Ingredients: 3 cups flour; 1 1/2 tsps baking powder; 1/2 tsp salt; 1 cup (2 sticks) butter softened; 1 cup sugar; 1 egg; 3 tbsps heavy cream; 1 tsp McCormick® Pure Vanilla Extract; 6 tbsps butter softened; 1 1/2 cups confectioners' sugar; 1 tbsp milk; 1/4 tsps rum extract; 1/8 tsp nutmeg ground; 1 cup confectioners' sugar; 1 tbsp milk; 1/4 tsp pure vanilla extract; 2 tsps light corn syrup

Thumbprint cookies don't always have to be filled with jam. Take a hint from these eggnog cream-filled beauties. Garnished with a vanilla drizzle, they’re a joy to behold and share during the holidays.

20m

PREP TIME

12m

COOK TIME

175

CALORIES

17

INGREDIENTS

Servings: 27 (2-cookie)

Ingredients

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
1 egg
3 tablespoons heavy cream
1 teaspoon McCormick® All Natural Pure Vanilla Extract
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
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 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°F. 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 Meanwhile, 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).
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.