Nutmeg Cookie Logs

A rich butter cookie lightly seasoned with nutmeg then frosted with a bit more nutmeg. A holiday favorite and so easy to make!

Nutmeg Cookie Logs

¾ cup sugar                            

1 cup butter, softened                        

2 teaspoons vanilla                                               

2 teaspoons rum extract                              

1 egg                                    

3 cups all purpose flour                     

1 teaspoon ground nutmeg   

For Frosting:

2 cups powdered sugar

2 tablespoons butter, softened

3/4 teaspoons rum extract

1/2 teaspoon vanila extract

2 - 3 tableospoons half and half or milk

Nutmeg to garnish 

-In large bowl, beat sugar, 1 cup butter, 2 teaspoons vanilla, 2 teaspoons rum extract and egg until light and fluffy. Lightly spoon flour into measuring cup; level off. Stir in flour and 1 teaspoon nutmeg to the dough; mix well. Turn out onto a counter and shape loosely into a ball. Cover with plastic wrap; refrigerate 30 to 45 minutes for easier handling.

-Heat oven to 350 degrees. Divide dough into 6 pieces. On lightly floured surface, shape each piece of dough into a long rope, ½ inch diameter. Cut into 3 inch lengths; place on ungreased cookie sheets, covered with parchment paper. Bake at 350 degrees for 12 – 15 minutes or until light golden brown. Immediately remove from cookie sheets. Cool completely.

-In small bowl, combine all frosting ingredients except nutmeg, adding enough half and half for desired consistency. Pipe or spread frosting on top length of each cookie log. Sprinkle with nutmeg. Makes 24 cookie logs.

Shape dough into long ropes and cut into shorter “log” sections. Bake until just golden.

Frost by piping or spreading frosting on top and garnish with more ground nutmeg.