Rumprint Cookies
Yield
1 batchPrep
15 minCook
15 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
butter
unsalted, softened |
|
| ⅓ | cup |
sugar
granulated |
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
nutmeg
or to taste |
|
| Filling | |||
| ¼ | cup |
butter
unsalted, softened |
|
| 1 | cup |
powdered sugar
sifted |
|
| 1 | teaspoon |
rum extract
or to taste |
* |
| 1 | x |
nutmeg
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
butter
unsalted, softened |
|
| 79 | ml |
sugar
granulated |
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 414 | ml |
all-purpose flour
|
|
| 1.3 | ml |
nutmeg
or to taste |
|
| Filling | |||
| 59 | ml |
butter
unsalted, softened |
|
| 237 | ml |
powdered sugar
sifted |
|
| 5 | ml |
rum extract
or to taste |
* |
| 1 | x |
nutmeg
for garnish |
*
|
Directions
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.
Heat oven to 350℉ (180℃). Have ungreased baking sheets ready.
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.
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.
