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Frosted Nutmeg Logs Recipe

Every bite of these cookies tastes like a sip of eggnog, so it's no wonder we make them each Christmas. Other cookie recipes come and go, but this is a timeless classic.

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Frosted Nutmeg Logs Recipe

Prep: 20 min. Bake: 15 min./batch + cooling

Yield: 27 Servings

20 15 35

Ingredients

1 cup butter, softened
3/4 cup sugar
1 egg
2 teaspoons vanilla extract
1/2 to 1 teaspoon rum extract
3 cups all-purpose flour
1 teaspoon ground nutmeg
1/4 teaspoon salt
FROSTING:
1/3 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 to 1 teaspoon rum extract
1 to 2 tablespoons half-and-half cream

Directions

In a large bowl, cream butter and sugar. Add egg and extracts; mix well. Combine the flour, nutmeg and salt; gradually add to the creamed mixture.
On a lightly floured surface, shape dough into 1/2-in.-wide logs. Cut into 2-in. pieces. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 11-14 minutes or until center is set and edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.
For frosting, in a bowl, combine the butter, confectioners' sugar, extracts and enough cream to achieve a spreading consistency. Frost cooled cookies. Yield: 4-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 192 calories, 9 g fat (6 g saturated fat), 32 mg cholesterol, 116 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein.

Originally published as Frosted Nutmeg Logs in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p92

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Frosted Nutmeg Logs

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(1-1) of 1 reviews

Reviewed on Dec. 05, 2010 by Irish One

I haven't frosted mine yet but they are delicious without frosting. Mine are in the freezer for a cookie exchange next week so will frost them later. When I went to roll out 1 of the 3 batches I realized it would have to be 24 inches long to get a dozen 2" cookies. I just cut the batch in half, rolled it to 12" and cut 6 logs. This made a lot more sense to me.