Rumprint Cookies

Name: Rumprint Cookies
Total time: P1H
Yield: 1
Cuisine: Fusion
Ingredients: butter; sugar; eggs; vanilla extract; salt; flour; nutmeg; butter; powdered sugar; rum extract; nutmeg

Submitted by rugbybev

YIELD

1 batch

PREP

15 min

COOK

15 min

READY

1 hrs

Ingredients

⅔

CUP BUTTER
unsalted, softened

⅓

CUP SUGAR
granulated

EACH EGGS

TEASPOON VANILLA EXTRACT

TEASPOON SALT

1 ¾

CUPS ALL-PURPOSE FLOUR

TEASPOON NUTMEG
or to taste

Filling

CUP BUTTER
unsalted, softened

CUP POWDERED SUGAR
sifted

TEASPOON RUM EXTRACT
or to taste *

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.