Rumprint Cookies

Rumprint Cookies
Rumprint Cookies
Chicago Tribune
Rumprint Cookies

Rebecca Gottfred, 1994 first-place winner, made these cookies with her sister in their annual pre-Christmas baking session. Both of their families declared them a yearly must. The recipe doubles and triples easily, and the baked cookies freeze well. Reprinted with permission from Holiday Cookies by the Chicago Tribune staff, Agate Surrey, November 2014.

18
Servings
167
Calories Per Serving
Deliver Ingredients

Ingredients

For the dough:

  • 2/3  Cups  (10 2/3 tablespoons) unsalted butter, at room temperature
  • 1/3  Cup  granulated sugar
  • large egg
  • 1  Teaspoon  pure vanilla extract
  • 1/4  Teaspoon  salt
  • 1 3/4  Cup  all-purpose flour
  • 1/4-1/2  Teaspoon  nutmeg

For the filling:

  • 1/4  Cup  (1/2 stick) unsalted butter, at room temperature
  • 1  Cup  sifted confectioners sugar
  • 1/2-1  Teaspoon  rum extract
  • Nutmeg, for garnish

Directions

For the dough:

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.

Preheat the oven to 350 degrees F. Have two ungreased baking sheets ready.

Shape the 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.

For the filling:

Beat the butter until light. Beat in the confectioners sugar until fluffy. Add the 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.

Nutritional Facts

Total Fat
6g
9%
Saturated Fat
2g
8%
Cholesterol
10mg
3%
Carbohydrate, by difference
26g
20%
Protein
5g
11%
Vitamin A, RAE
13µg
2%
Calcium, Ca
38mg
4%
Choline, total
9mg
2%
Fiber, total dietary
2g
8%
Folate, total
41µg
10%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Niacin
2mg
14%
Phosphorus, P
45mg
6%
Selenium, Se
8µg
15%
Sodium, Na
50mg
3%
Water
9g
0%
Zinc, Zn
1mg
13%

Rum Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Rum Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.

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