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> * Exported from BigOven *
>
> 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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> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
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