Categories: cookies
Ingredients
- 2/3 cup butter, softened
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1 3/4 cups all-purpose flour
- 1/4 tsp. freshly grated nutmeg, optional
- filling:
- 1/4 cup unsalted butter, softened
- 1 cup confectioners' sugar
- 1 tsp. rum extract
Directions
- Beat butter with an electric mixer until creamy. Add sugar and beat until fluffy. Beat in egg, vanilla and salt. Stir in flour and nutmeg (if using), mixing just until incorporated. Cover and refrigerate dough 30 minutes.
- Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper or nonstick baking mats.
- Shape dough into 1 to 1 1/2 inch or slightly larger balls. Place balls 2 inches apart on prepared baking sheets. Press balls with your thumb or the handle of a wooden spoon to make divots in the dough. Bake 12 minutes or until cookies are just beginning to brown. Cool on wire racks.
- For the filling: beat butter until creamy. Add confectioners’ sugar a little at a time, beating until between additions. beat until fluffy. Beat in rum extract. Transfer mixture to a pastry bag fitted with a star tip. Pipe a star into the center of each cookie, filling the divot.
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about 36 cookies