There’s nothing like waking up to a snowy winter wonderland. Unfortunately, this morning isn’t one of those mornings. Sure, there may be a light dusting of powdered sugar coating the cars and the grass, however, there’s certainly not enough of the white stuff to give everyone a much-deserved snow day at home. In case you haven’t noticed yet, I may just be a little pissed off about this. The word bitter comes to mind.
I really wanted a snow day, even if it meant sitting in a hard wooden chair all day long in our home office, smacking the monitor I use with my work laptop, because it has a tendency to turn green and pink every now and then when I dare to move too far to the left or tap the desk just a little bit too hard. I was all set to scream at the VPN for dropping me for the umpteenth time, while almost constantly cussing out the inadequate work software for being such a big ol’ piece of shit that takes way too long and jams way too frequently.
In short, I was ready for anything except actually having to get out of bed, find the ice scraper somewhere it the depths of the boot of my car, and travel on the frigid non-snow dusted roads to work. I feel cheated, left dreaming of what real snow would be like, and in serious need of hot chocolate to make everything better. Cookies wouldn’t hurt either. Lots and lots of cookies.
- 1 Cup Unsalted Butter, Softened
- 2/3 Cup Granulated Sugar
- 1 Tablespoon Malibu Rum
- 1 Teaspoon Vanilla Extract
- 2 Cups All-Purpose Flour
- Pineapple Preserves
- 1 Cup Powdered Sugar, Sifted
- 5 Teaspoons Malibu Rum
- White Sprinkles
- Preheat oven to 350 degrees.
- In a large bowl, cream the butter and sugar on medium speed for 2 minutes.
- Add the rum and vanilla; mix for 30 seconds.
- On low speed, slowly add the flour 1/2-cup at a time; mix until just incorporated.
- Shape the dough into 1-inch balls and then place them at least 1 1/2-inches apart on a Silpat or parchment paper lined baking sheet.
- Using your thumb or the back of a spoon, press an indentation into the center of each ball.
- Spoon the preserves into the indentation of each cookie and then bake for 9 minutes, or until the edges are lightly browned.
- Allow the cookies to cool for 5 minutes before removing them to a baking rack to cool completely.
- Whisk together the sifted powdered sugar and rum.
- Use the tines of a fork to drizzle the glaze over the cookies.
- Sprinkle the center of each cookie with white sprinkles.
- Allow to set for 2 to 3 hours before packaging in an airtight container for storage.
- Sifting the powdered sugar helps to avoid lumps in the cookie glaze.
- Keep a close eye on the cookies during the last minute or two of baking. They will start to brown very quickly.
- When storing, make sure to place a sheet of wax paper between each layer of cookies to prevent them sticking to one another.
- In the glaze, replace 1-teaspoon of rum with 1-teaspoon of vanilla.
- Sprinkle each cookie with finely shredded coconut instead of sprinkles.
- Use a Silpat Baking Mat to prevent cookies from burning and sticking.
- White Sprinkles make the perfect snow to adorn these winter thumbprint cookies.
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