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Frosted Nutmeg Logs Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 15 min./batch + cooling
MAKES:27 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min./batch + cooling
MAKES: 27 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Frosted Nutmeg Logs in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p92

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.

Reviews for Frosted Nutmeg Logs

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   (2)
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MY REVIEW
Reviewed Dec. 5, 2010

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.

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