Recipe - 1994 1st Place Rumprint Cookies

2/3 cup Unsalted butter, softened
1/3 cup Granulated sugar
1 Egg
1 teaspoon Vanilla extract
One fourth teaspoon Salt
1 Three fourths cup Allpurpose flour
One fourth teaspoon Nutmeg or to taste

FILLING
One fourth cup Unsalted butter, softened
1 cup Sifted confectioners' sugar
1 teaspoon 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 1inch 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 rumflavored 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 MMRecipes Digest V3 #338

From: Linda Place placel@worldnet.att.net

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