Rumprint Cookies
Rumprint Cookies
Rebecca Gottfred won first place for this recipe in 1994, beating out 221 entries. Gottfred made these cookies with her sister in their annual pre-Christmas baking session, and both of their families declared them a yearly must. The recipe doubles and triples easily, and the baked cookies freeze well.Chilling time: 1 hour 15 minutes
Yield: About 3 dozen cookies
Prep Time
1
hour
Cook Time
0
minutes
Servings
1
Total time: 1 hour
Ingredients
- 2/3 cup (102/3 tablespoons) unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 13/4 cup all-purpose flour
- 1/4 -1/2 teaspoon freshly ground nutmeg or to taste
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 cup sifted confectioners' sugar
- 1/2 -1 teaspoon rum extract or to taste
- freshly ground nutmeg for garnish
Directions
- 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, 15 minutes.