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2/3 c Unsalted butter, softened
1/3 c Granulated sugar
1 ea Egg
1 ts Vanilla extract
1/4 ts Salt
1 3/4 c All-purpose flour
1/4 ts Nutmeg or to taste
FILLING
1/4 c Unsalted butter, softened
1 c Sifted confectioners’ sugar
1 ts 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.
This is a light and delicate cookie with a rum-flavored filling.
Rebecca Gottfred of Arlington Heights, Illinois says her recipe
doubles and triples easily and the baked cookies freeze well. from
the Chicago Tribune seventh annual Food Guide Holiday Cookie Contest
December 8, 1994
Yields
36 Servings
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