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Frosted Eggnog Logs

 Frosted Eggnog Logs
Holiday hostess Robin Olson from Gaithersburg, Maryland looks forward to finding a trayful of these sweet and spicy treats at her Christmas cookie swap every December.
50 ServingsPrep: 30 min. Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 teaspoon rum extract
  • 3 cups all-purpose flour
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 5 teaspoons milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup finely chopped pecans


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg and extracts. Combine the flour, nutmeg and salt; gradually
  • add to creamed mixture and mix well.
  • Divide dough into 10 equal portions. Roll each into a 15-in. log. Cut
  • each log into five 3-in. pieces. Place on lightly greased baking
  • sheets. Bake at 350° for 10-12 minutes or until set. Remove to
  • wire racks to cool.
  • In a small bowl, beat the butter, confectioners' sugar, milk and

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Frosted Eggnog Logs (continued)

Directions (continued)

  • extract until smooth. Dip ends of cookies in frosting, then in
  • pecans. Place on waxed paper until set. Store in an airtight
  • container. Yield: 50 cookies.