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Plate of frosted nutmeg logs.

Rum-Buttered Nutmeg Logs

  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Refrigeration Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: Approx. 30 cookies
  • Category: Christmas Cookie
  • Method: Oven
  • Cuisine: American

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:

  • 3 cups all-purpose flour
  • 1 teaspoon nutmeg
  • 1 cup butter
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 teaspoon rum flavoring or 2 teaspoons rum

Frosting:

  • 3 tablespoons soft butter
  • 1/2 teaspoon rum flavoring or 1 teaspoon rum
  • 1/2 teaspoon vanilla
  • 2 1/23 1/2 cups powdered sugar
  • 23 tablespoons half and half/cream or dairy-free creamer (unsweetened/unflavored)

Instructions

Cookies:

  1. In a mixing bowl beat sugar and butter until fluffy.
  2. Beat in the egg, vanilla and rum.
  3. Add dry ingredients 1 cup at a time until mixed thoroughly.
  4. Refrigerate for at least an hour.
  5. When you are ready to make cookies, take a small chunk of dough and warm slightly in hands.
  6. Place some flour on a cutting board and roll out dough until it is 1/2″ round.
  7. Cut into 2 1/2″ logs.
  8. Arrange on an ungreased cookie sheet.
  9. Bake at 350 for 15-17 minutes.
  10. Cookies should be slightly brown on the bottom, not on the top.
  11. Remove from oven and cool on cooling rack.

Frosting:

  1. Beat together butter and rum or rum flavoring.
  2. Add 1/2 cup powdered sugar and beat.
  3. Gradually add 2-3 cups powdered sugar until of spreading consistency.
  4. Add 2-3 Tablespoons of half and half and beat in.
  5. Spread frosting on each cookie and then run tines of fork over the frosting to resemble bark.
  6. 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).

Keywords: nutmeg logs