Publisher Photo
Publisher Photo
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.
MAKES:
50 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling
MAKES:
50 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon rum extract
  • 3 cups all-purpose flour
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • VANILLA FROSTING:
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 5 teaspoons milk
  • 1 teaspoon vanilla extract
  • 3/4 cup finely chopped pecans

Directions

In a large mixing 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 mixing bowl, beat the butter, confectioners' sugar, milk and 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.
Originally published as Eggnog Logs in Country Woman December/January 2008, p35

Nutritional Facts

1 cookie: 116 calories, 6g fat (4g saturated fat), 16mg cholesterol, 52mg sodium, 15g carbohydrate (10g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon rum extract
  • 3 cups all-purpose flour
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • VANILLA FROSTING:
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 5 teaspoons milk
  • 1 teaspoon vanilla extract
  • 3/4 cup finely chopped pecans
  1. In a large mixing 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.
  2. 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.
  3. In a small mixing bowl, beat the butter, confectioners' sugar, milk and 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.
Originally published as Eggnog Logs in Country Woman December/January 2008, p35

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFrosted Eggnog Logs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review