Rumprint Cookies

Course : Cookies
Serves: 36 Cookies
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2/3 cup unsalted butter -- softened
1/3 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
1/4 tablespoon salt
1 3/4 cups all-purpose flour
1/4 tablespoon nutmeg or to taste
1/4 cup unsalted butter -- softened
1 cup sifted confectioners sugar
1 tablespoon rum extract or to taste
1 teaspoon nutmeg for garnish

Preparation / Directions:

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 minute


Nutritional Information:

74 Calories (kcal); 5g Total Fat; (59% calories from fat); 1g Protein; 7g Carbohydrate; 18mg Cholesterol; 47mg Sodium

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