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

2 each: 192 calories, 9g fat (6g saturated fat), 32mg cholesterol, 116mg sodium, 25g carbohydrate (14g sugars, trace fiber), 2g 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

Reviews for Frosted Nutmeg Logs

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(3)
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MY REVIEW
Reviewed Dec. 20, 2015

"I first made these in 2003 and have made them almost every year since. The recipe is perfect the way it is."

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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