1994 1st Place Rumprint Cookies

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Title: 1994 1st Place Rumprint Cookies
Yield: 36 Servings
Categories: Cookies, Holiday


2/3 c Unsalted butter, softened
1/3 c Granulated sugar
1 Egg
1 ts Vanilla extract
1/4 ts Salt
1 3/4 c All-purpose flour
1/4 ts Nutmeg or to taste

1/4 c Unsalted butter, softened
1 c Sifted confectioners' sugar
1 ts Rum extract or to taste
Nutmeg for garnish

Preparation time: 1 hour 30 minutes Chilling time: 1 hour 15 minutes
Cooking time: 12 minutes per batch

1. 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.
2. Heat oven to 350 degrees. Have ungreased baking sheets ready.
3. 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.
4. 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.

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
Posted to MM-Recipes Digest V3 #338

From: Linda Place

Date: Tue, 10 Dec 1996 12:22:58 +0000