2/3 cup unsalted butter, softened
1/3 cup granulated sugar
1 each egg
1 tsp vanilla extract
1/4 tsp salt
1 3/4 cup all-purpose flour
1/4 tsp nutmeg or to taste
FILLING
1/4 cup unsalted butter, softened
1 cup sifted confectioners' sugar
1 tsp rum extract or to taste
1 nutmeg for garnish
Directions
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
Servings: 36 servings
1994 1st Place: Rumprint Cookies Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Cookie
The History of Recipes
Experts have tracked the existence of recipes far back into the distant past, at least as far back into history as the ancient Egyptians, and potentially, even further back. Interesting though that is, sadly, these old cookbooks were just simple pictorial recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history are a few ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. As our culinary historical trip moves to more modern times there were some recipe books dating from the fourteenth century ; a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the curry that we all know today, but instead accounts of the types of meals cooked for the rich and powerful. In the 15th century, people returning from the crusades brought us many spices and herbs from the holy land, including spices like parsley and basil. These new foods and tastes created an explosion in manuscripts on food, the majority of which are kept safe in private cookery archives. Over the next few centuries, the upper classes competed with each other to offer the most exotic banquets, and consequentially the best chefs and their recipe collections increased in prestige. However, it wasn`t until the 19th century that formal cookery and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing popular recipes of the day. By the arrival of the twentieth century, cookery books are in great demand, mostly due to better eduction, people having increased spare time and a general increase in wealth. The introduction of television gave us TV cookery programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this 1994 1st Place_ Rumprint Cookies recipe.
