rumprint cookies |
yield: 36 servings |
2/3 c unsalted butter,softened |
1/3 c granulated sugar |
1 egg |
1 t vanilla extract |
1/4 t salt |
1 3/4 c all-purpose flour |
1/4 t nutmeg,or to taste |
filling |
1/4 c unsalted butter,softened |
1 c confectioners' sugar,sifted |
1 t rum extract (or),to taste |
nutmeg,for garnish |
preparation time: 1 hour 30 minutes chilling time: 1 hour 15 minutes |
cooking time: 12 minutes per batch |
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. |
