A recipe for 1994 1st Place: Rumprint Cookies. Follow the simple recipe instructions for 1994 1st Place: Rumprint Cookies shared by other home cooking experts.
Ingredients
2/3 c. Unsalted butter, softened1/3 c. Granulated sugar
1 Egg
1 Tsp. Vanilla extract
1/4 Tsp. Salt
1 3/4 c. All-purpose flour
1/4 Tsp. Nutmeg or to taste
Filling: 1/4 c. Unsalted butter, softened
1 c. Sifted confectioners' sugar
1 Tsp. Rum extract or to taste
Nutmeg for garnish
Directions
Cooking time: 12 minutes per batch1. 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,
