---------- Recipe via Meal-Master (tm) v8.05
       Title: 1994 1st Place: Rumprint Cookies
  Categories: Cookies, Holiday
       Yield: 36 servings
     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  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