- 1 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 2 teaspoons rum extract
- 2-1/2 cups all-purpose flour
- 1-1/4 teaspoons ground nutmeg
- Dash salt
- 1/4 cup butter, softened
- 3 cups confectioners' sugar
- 1-1/2 to 2 teaspoons rum extract
- 2 to 3 tablespoons 2% milk
- Ground nutmeg
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, nutmeg and salt; gradually add to creamed mixture and mix well.
- Divide dough into three portions. Roll each portion into 3/4-in.-thick logs; cut into 2-in. pieces. Place on ungreased baking sheets; flatten slightly.
- Bake at 350°, for 12-16 minutes or until bottoms are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
- For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough milk to achieve desired consistency. Frost cookies. Press down with tines of a fork, making lines down frosting to simulate tree bark. Sprinkle with nutmeg. Yield: 3 dozen.
Reviews for Frosted Nutmeg Log Cookies
"I am sure this was my fault as opposed to the recipe. I made these. The cookies tasted good, but spread when I baked them. I used imitation rum flavoring in the frosting, and it tasted horrible. Any suggestions?"
"I also felt the rum extract over powered the nutmeg. I plan to decrease the amount next time I make them. I have another nutmeg log recipe and the taste of the nutmeg is better and lives up to the name of the cookie. One recipient swore there was "liquor" in my cookies--that says strong to me. Perhaps the cookie should be called rum logs instead of nutmeg logs."
"These cookies surpassed my exspectations. My cookies flattened out more than I wanted so next time I think I will not flatten before baking. I loved the rum frosting 2 tsp was perfect! Cant have too much rum can you? My husband thought these tasted like eggnog, and I guess they did a little, but so very tasty."
"These cookies are excellent. After dividing dough into 3 portions, I wrapped in saran wrap & put in fridge for a hour. The dough was very easy to work with. After I made the frosting with 2 tsp rum extract, I thought next time I should cut back on it as I found it strong tasting, but next day, it had mellowed out & was perfect."
"These cookies were amazing! Definitely one of my favorites. I didn't have nutmeg on hand so i used a pumpkin spice mix and sprinkled cinnamon on the top of them. Delicious!"
"These were very easy to make, and true to quantity. The recipe made exactly 36 cookies. I followed the recipe exactly and didn't have a problem rolling them, although I did flour my hands first. These were a hit at our family Christmas party."
"We use 3 c flour in our recipe and don't have problems with them flattening! Also agree on refrigerating, makes it easier to roll and not so sticky!"
"These were easier to make than expected, and no trouble with them flattening. I think the rum taste was a bit stronger than my ideal. I might try reducing the rum extract in the frosting a bit, and adding a little bit of vanilla instead."
"It doesn't say, but I had to refrigerate dough in order to roll, and wrapped in Saran Wrap. Also, picture shows using fresh nutmeg, but 1-1/4 tsp fresh is alot, I think, since can be toxic. The cookies flattened out in baking, so I find it hard to believe those pictured were after baking. They were, nevertheless, DELICIOUS."
"Very easy to make. They are wonderful with a nice cup of tea."