Rumprints

From BHG 1988 Holiday Cooking. A delicate little cookie great for the holidays. Cook time includes 1 hour for chilling.

• Ready In: 1 hr 55 mins
• Yields: 36 cookies

Ingredients

• 2⁄3 cup unsalted butter, softened
• 1⁄3 cup sugar
• 1  egg
• 1  teaspoon vanilla
• 1 3⁄4 cups flour
• 1⁄2 teaspoon nutmeg
• 1⁄4 teaspoon salt

• Filling

• 1⁄4 cup unsalted butter, softened
• 1  cup powdered sugar
• 1  tablespoon milk
• 1⁄4 teaspoon  rum extract
•  nutmeg, for dusting

Directions

1. Beat butter and sugar till fluffy. Add egg and vanilla, then flour, nutmeg, salt and beat well. Cover and chill 1 hour.
2. Shape into 1 inch balls. Place 2 inches apart on ungreased cookie sheets and press down centers with thumb.
3. Bake at 350 degrees for about 12 minutes.
4. Cool on rack.
5. Make filling: Beat butter and powdered sugar until soft. Stir in the milk and rum extract.
6. Spoon or pipe about 1/2 tsp of filling into each indent in cookies. Sprinkle with nutmeg.