| 23 cup Unsalted butter, softened | | 1/3 cup Granulated sugar | | 1 x Egg | | 1 tsp Vanilla extract | | 1/4 tsp Salt | | 1 3/4 cup All-purpose flour | | 1/4 tsp Nutmeg or to taste | | filling---- | | 1/4 cup Unsalted butter, softened | | 1 cup Sifted confectioners' sugar | | 1 tsp 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. |
|
