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 ----