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Rumprint Cookies
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 | Preparation | 15 minutes |
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| Cooking | 15 minutes |
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| Ready In | 1 hours |
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Ingredients
| 2/3 |
cup |
butter |
unsalted, softened |
| 1/3 |
cup |
sugar |
granulated |
| 1 |
each |
egg |
|
| 1 |
teaspoon |
vanilla extract |
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| 1/4 |
teaspoon |
salt |
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| 1 3/4 |
cups |
flour, all-purpose |
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| 1/4 |
teaspoon |
nutmeg |
or to taste |
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Filling |
| 1/4 |
cup |
butter |
unsalted, softened |
| 1 |
cup |
powdered sugar |
sifted |
| 1 |
teaspoon |
rum extract |
or to taste |
| 1 |
x |
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.
Member Review
Bounty Pie
Meatloaf mixture is great, but my vegetables were so so and I prefer more vegetables and less meat. Would be great for meat lovers.
Reviewed by ivy 310
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