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Eggnog Logs

 Eggnog Logs
Meet the Cook: An older lady at church gave me this recipe. I always include these logs in holiday food gifts to family and friends. My husband (a Southern Pacific engineer) and I celebrated our silver anniversary just last summer. We have two daughters in their 20's. Our home is in a small town set amid some beautiful country - in fact, we can see Mt. Shasta from the dining room window!&mdash
27 ServingsPrep: 30 min. + chilling Bake: 15 min./batch + cooling


  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1-1/4 teaspoons ground nutmeg
  • 1 egg
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 to 1 teaspoon rum extract
  • 3 cups all-purpose flour
  • 1/4 cup butter, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 to 1 teaspoon rum extract
  • 2 tablespoons half-and-half cream
  • Ground nutmeg


  • In a bowl, cream butter and sugar. Add the nutmeg, egg and extracts;
  • mix thoroughly. Stir in flour. If necessary, chill dough for easier
  • handling.
  • On a lightly floured surface, shape dough into 1/2-in.-diameter
  • rolls; cut each into 3-in.-long pieces. Place 2 in. apart on
  • ungreased baking sheets. Bake at 350° for 15 minutes or until
  • lightly browned. Cool on wire racks.
  • For frosting, beat butter until light and fluffy. Add
  • 2 cups confectioners’ sugar and extracts; mix well. Beat in cream and

2 of 2

Eggnog Logs (continued)

Directions (continued)

  • remaining confectioners' sugar. Frost cookies. With tines of a small
  • fork, make lines down the frosting to simulate bark. Sprinkle with
  • nutmeg. Yield: 4-1/2 dozen.
Nutritional Facts: 2 cookies equals 205 calories, 9 g fat (5 g saturated fat), 31 mg cholesterol, 89 mg sodium, 30 g carbohydrate, trace fiber, 2 g protein.