Rumprint Cookies

Name: Rumprint Cookies
Ingredients: 2/3 cup (10 2/3 tablespoons) unsalted butter, softened; 1/3 cup granulated sugar; 1 large egg; 1 teaspoon pure vanilla extract; 1/4 teaspoon salt; 1 3/4 cups all-purpose flour; 1/4 1/2 teaspoon nutmeg or to taste; 1/4 cup ( 1/2 stick) unsalted butter, softened; 1 cup sifted confectioners sugar; 1/21 teaspoon rum extract or to taste; Nutmeg for garnish

11 ingredients

19 steps

Ingredients

2/3 cup (10 2/3 tablespoons) unsalted butter, softened
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1/4 1/2 teaspoon nutmeg or to taste
1/4 cup ( 1/2 stick) unsalted butter, softened
1 cup sifted confectioners sugar
1/21 teaspoon rum extract or to taste
Nutmeg for garnish

Directions

1

Beat butter in large bowl of electric mixer until light; beat in sugar until fluffy.
2

Beat in egg, vanilla and salt; beat well.
3

Stir in flour and nutmeg until well mixed.
4

Refrigerate dough, covered, 1 hour.
5

Heat oven to 350 degrees.
6

Have ungreased baking sheets ready.
7

Shape dough into 1-inch diameter balls.
8

Place 2 inches apart on baking sheets.
9

Press down centers with thumb.
10

Bake until barely golden, about 12 minutes.
11

Cool on wire racks.
12

For filling, beat butter until light.
13

Beat in confectioners sugar until fluffy.
14

Add rum extract to taste.
15

Beat well.
16

Fill a pastry bag fitted with a medium star tip with the filling.
17

Pipe a star into the center of each cookie.
18

Sprinkle with nutmeg.
19

Chill until filling firms, 15 minutes.