This recipe is one that we have made just about every year since I was a kid. I believe it originally appeared in a Pillsbury(?) Christmas Cookie Cookbook. It is not diet, it is not gluten-free, it is not low-carb. But, it is yummy. Just don’t eat too many at one sitting.
The flavor to me is what eggnog would taste like if it was a cookie, thanks to the nutmeg and rum. The original recipe used rum extract, but since that is artificial, I just use real rum…it is only a few teaspoons. I did try this recipe substituting whole wheat pastry flour for some of the white flour and it was not as good…so don’t do it.
The cookies are supposed to look like logs with snow on them. So, let your kids help roll them out as they are not supposed to be perfect. They can also help “score” the frosting with a fork to make it look like bark.
The original recipe calls for rolling the dough into logs and then cutting into 2″ pieces. This is a fun activity for kids. But, if you are making them by yourself and want to hurry things along, just roll the dough out flat about 1/2″ thick and then cut into 1/2″ X 2″ long strips with a pizza cutter.
Frosted Nutmeg Logs
- 1 cup real butter, softened (that is 2 sticks, or 1/2 lb.)
- 3/4 cups sugar
- 1 large egg
- 2 teaspoon real vanilla extract
- 2 teaspoon rum
- 3 cup all-purpose flour
- 1 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 1/3 cup real butter, softened (a bit more than half a stick)
- 2 cup confectioners’ or powdered sugar
- 1 teaspoon real vanilla extract
- 2 teaspoon rum
- 1 tablespoon milk
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg, vanilla, and rum; mix well.
- In another bowl, combine the flour, nutmeg and salt; gradually add this to the creamed mixture.
- Cover dough and refrigerate for 1 hour or until firm. (optional, kids usually won’t wait)
- On a lightly floured surface, roll dough into 1/2-in.-wide logs. Cut into 2-in. pieces. Place 1″ apart on greased baking sheets.
- Bake at 350 degrees F for 12-14 minutes or until center is set and edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.
- For frosting, in a mixing bowl, combine the butter, confectioners’ sugar, vanilla, rum, and enough milk to achieve a spreading consistency. Frost cooled cookies and sprinkle with a little extra nutmeg.
I am not even going to bother to do a nutritional analysis for these…just remember,the main ingredients are butter, white flour, and sugar. Enjoy!