---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Rumprint Cookies (1994 1st Place)
 Categories: Cookies, Holiday
      Yield: 36 Cookies
 
    2/3 c  Unsalted butter; softened
    1/3 c  Granulated sugar
      1    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  Confectioners' sugar;
           - sifted
      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
  
  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.

  Heat oven to 350°F. Have ungreased baking sheets ready.

  Shape dough into 1" diameter balls. Place 2" apart on baking
  sheets. Press down centers with thumb. Bake until barely golden,
  about 12 minutes. Cool on wire racks.

  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.
  
  Recipe by Rebecca Gottfred of Arlington Heights, Illinois

  Recipe FROM: Chicago Tribune 7th annual Food Guide Holiday Cookie
  Contest Dec 8, 1994
 
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