Eggnog Thumbprint Cookies

 

¾ C. butter, softened

½ C. granulated sugar

¼ C. packed light brown sugar

1 large egg

1 tsp. pure vanilla extract

2 C. all-purpose flour

½ tsp. salt

¼ C. butter, softened

1 C. powdered sugar

1 T. Captain Morgan Spiced Rum

ground nutmeg, as needed

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

 

In a large bowl, use an electric mixer to cream together ¾ C. butter, granulated sugar, and brown sugar until smooth. Beat in the egg and vanilla. In a separate bowl, combine the flour and salt. Beat the dry ingredients into the creamed mixture just until slightly combined. Finish by mixing with a wooden spoon to form a soft dough. Use a small cookie scoop to the scoop the dough then roll into 1- to 1 ½-inch balls. Place them 2-inches apart on the prepared baking sheet. Make an indentation in the center of each cookie using your thumb or index finger. Bake for 12 minutes in the preheated oven. Remove from the oven and allow the cookies to cool on the baking sheet for about 3 minutes, then transfer to a wire rack to cool completely.

In a small bowl, use an electric mixer to combine ¼ C. butter, powdered sugar, and rum. Transfer the icing to a pastry bag with a decorative tip and pipe it on to completely cooled cookies. Sprinkle with nutmeg.