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Chocolate Drizzled Blackberry Rum Gingerbread Thumbprint Cookies
dessert

Chocolate Drizzled Blackberry Rum Gingerbread Thumbprint Cookies

Add tempting variety to the holiday dessert table with this decadent take on thumbprint cookies. Use a gingerbread cookie for the thumbprint base, rum-flavored blackberry jam for the center and a crowning drizzle of chocolate glaze.
  • 20m

    prep time

  • 10m

    Cook Time

  • 175

    Calories

  • 15

    Ingredients

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Ingredients

30

(2-cookie)

Servings

Instructions

  • 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 1 teaspoon of the 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.

  • Preheat oven to 350°F. Mix blackberry jam and rum extract in small bowl. Set aside.

  • 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).

  • Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.

  • For the Chocolate Drizzle, place chocolate chips in microwave-safe bowl. Melt as directed on package. Stir in remaining 1 teaspoon vanilla. Transfer chocolate to large resealable plastic bag or piping bag. Drizzle over cooled cookies. Store cookies in airtight container up to 5 days.

Nutrition information (per Serving)

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