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1994 1st Place: Rumprint Cookies

Recipe By :
Serving Size :36
Cuisine :
Main Ingred. :
Categories :Bars and Cookies Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2/3 c Unsalted butter --softened
1/3 c Granulated sugar
1 Egg
1 ts Vanilla extract
1/4 ts Salt
1 3/4 Cup All-purpose flour
1/4 ts Nutmeg or to taste
*****FILLING*********
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, about 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 Recipe By : From: Dianar From: Fred Ball
Date: 22 Sep 98


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