1994 1st place: rumprint 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
           Mmmmm---------------
           ------------filling---- -- €
           ---------------------------
    1/4 c  Unsalted butter, softened
      1 c  Sifted confectioners' sugar
      1 ts Rum extract or to taste
           Nutmeg for garnish
 

    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
 
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