Rumprint Cookies (1994 1st Place Winner)

Cookie & Bar

Difficulty: Easy Servings: 36 Source:

Ingredients

2/3 cups Unsalted butter softened

1/3 cup Granulated sugar

1 Egg

1 tablespoon Vanilla extract

1/4 tablespoon Salt

1 3/4 cups All-purpose flour

1/4 tablespoon Nutmeg or to taste

** FILLING **

1/4 cup Unsalted butter softened

1 cup Sifted confectioners' sugar

1 tablespoon Rum extract or to taste

Nutmeg for garnish

Directions

Beat butter in large bowl of electric mixer until light; beat in sugar until fluffy. Beat in egg, vanilla and salt; beat well. Stir in flour and nutmeg until well mixed. Refrigerate dough, covered, 1 hour.

Heat oven to 350 degrees. Have ungreased baking sheets ready.

Shape dough into 1-inch diameter balls. Place 2 inches apart on baking sheets. Press down centers with thumb. Bake until barely golden, about 12 minutes. Cool on wire racks.

For filling, beat butter until light. Beat in confectioners' sugar until fluffy. Add rum extract to taste. Beat well. Fill a pastry bag fitted with a medium star tip with the filling. Pipe a star into the center of each cookie. Sprinkle with nutmeg. Chill until filling firms, 15 minutes.

Notes

This is a light and delicate cookie with a rum-flavored filling. Rebecca Gottfred of Arlington Heights, Illinois says her recipe doubles and triples easily and the baked cookies freeze well.

From the Chicago Tribune Seventh Annual Food Guide Holiday Cookie Contest December 8, 1994

Brought to you by Grassroots Recipes Mastercook Collections and Deirdre Dee Cox

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