Description
Nutmeg Logs – a delicious, festive recipe for rum-buttered nutmeg logs that is perfect for cookie exchanges and Christmas Eve!
Ingredients
Scale
Cookie Dough:
- 1 cup butter, room temp
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon rum flavoring (or 2 teaspoons rum)
- 3 cups all-purpose flour
- 1 teaspoon ground nutmeg
Frosting:
- 3 tablespoons butter, softened
- 1/2 teaspoon rum flavoring (sub 1 teaspoon rum)
- 1/2 teaspoon vanilla extract
- 2 1/2 – 3 1/2 cups powdered sugar
- 2–3 tablespoons half and half (sub dairy-free creamer (unsweetened/unflavored))
Instructions
Cookies:
- In a mixing bowl beat sugar and butter until fluffy.
- Beat in the egg, vanilla and rum.
- Whisk together flour and nutmeg in a separate bowl. Add dry ingredients to wet ingredients 1 cup at a time until mixed thoroughly.
- Remove dough from bowl and wrap in wax paper. Refrigerate for at least an hour.
- When you are ready to make cookies, preheat oven to 350 degrees F. and then take a small chunk of dough and warm slightly in hands.
- Place some flour on a cutting board and roll out dough until it is 1/2″ round. Cut into 2 1/2″ logs.
- Arrange on an ungreased cookie sheet. Bake at 350 degrees F. for 14-16 minutes. Cookies should be slightly brown on the bottom, not on the top. Remove from oven and cool on cooling rack.
Frosting:
- Beat together butter and rum (or rum flavoring).
- Add 1/2 cup powdered sugar and beat. Add 2-3 tablespoons of half and half and beat in.
- Gradually add 2-3 cups powdered sugar until of spreading consistency.
- Spread frosting on each cookie and then run tines of fork over the frosting to resemble bark.
- Sprinkle with nutmeg.
Notes
- Gluten-Free: you can make these gluten-free by using 1-to-1 gluten free flour (I like Bob’s Red Mill).