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!—Kim Jordan, Dunsmuir, California
Eggnog Logs
Eggnog Logs
Prep Time
30 min
Cook Time
15 min
Yield
4-1/2 dozen
Ingredients
- 1 cup butter, softened
- 3/4 cup sugar
- 1-1/4 teaspoons ground nutmeg
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 to 1 teaspoon rum extract
- 3 cups all-purpose flour
- FROSTING:
- 1/4 cup butter, softened
- 3 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 to 1 teaspoon rum extract
- 2 tablespoons half-and-half cream
- Ground nutmeg
Directions
- 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 remaining confectioners' sugar. Frost cookies. With tines of a small fork, make lines down the frosting to simulate bark. Sprinkle with nutmeg.
Nutrition Facts
2 each: 205 calories, 9g fat (5g saturated fat), 31mg cholesterol, 89mg sodium, 30g carbohydrate (18g sugars, 0 fiber), 2g protein.
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