Holiday baking season is in full swing – and it’s a big time for flavor. Include this kicked up version of the favorite thumbprint cookie. With flavors of gingerbread and blackberry, it makes a tasty addition to the Christmas cookie tin.
20m
PREP TIME
10m
COOK TIME
175
CALORIES
14
INGREDIENTS
Servings: 30 (2-cookie)
Ingredients
- 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
INSTRUCTIONS
- 1 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. Store cookies in airtight container up to 5 days.
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