Rumprint Cookies
![Rumprint Cookies 4-1005423](http://www.trinigourmet.com/wp-content/uploads/2006/12/4-1005423.jpg)
I made these cookies for my mother’s birthday several weeks back. They are a first place winning recipe from the 1994 Chicago Tribune Annual Food Guide Holiday Cookie Contest. Made with really trashy rum they really packed a punch. Since there are not many ingredients I really recommend using a high quality butter, and watch the bases carefully, they can brown really quickly!
Rumprint Cookies (1994 1st Place Winner)
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Recipe By: Chicago Tribune Annual Food Guide Holiday Cookie Contest
Serving Size: 36
Ingredients:
2/3 cups Unsalted butter, softened
1/3 cup Granulated sugar
1 Egg
1 tablespoon Vanilla extract
1/4 tablespoon Salt
1 3/4 cups All-purpose flour
1/4 tablespoon Nutmeg, or to taste
*** FILLING ***
1/4 cup Unsalted butter, softened
1 cup Sifted confectioners’ sugar
1 tablespoon Rum extract or to taste (i used actual rum)
Nutmeg, for garnish (i skipped this)
![Rum and icing sugar Rum and icing sugar](http://www.trinigourmet.com/wp-content/uploads/rumprint/1.jpg)
The unholy alliance of rum and icing sugar. Does anything scream gourmet as loudly as buying the 1-cup plastic bottle of rum? 😀 This stuff was potent! Real bootleg quality (or ‘babash’ as we call it here). I think the Americans call it hooch? lol!
Directions:
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.
![](http://www.trinigourmet.com/wp-content/uploads/rumprint/5.jpg)
4. Bake until barely golden, about 12 minutes. Cool on wire racks.
![](http://www.trinigourmet.com/wp-content/uploads/rumprint/3.jpg)
5. 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.
![Rumprint Cookies Rumprint Cookies](http://www.trinigourmet.com/wp-content/uploads/rumprint/6.jpg)