Rum-Buttered Nutmeg Logs
A delicious, festive recipe for Rum-Buttered Nutmeg Logs that are perfect for cookie exchanges and sharing this holiday season!
Ingredients
Cookie Dough:
- 1 cup butter room temperature
- 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, use a hand mixer or stand mixer to beat sugar and butter until fluffy. Beat in the egg, vanilla and rum.
- Whisk together flour and nutmeg in a separate bowl. Add to the butter mixture, 1 cup at a time until mixed thoroughly.
- Remove dough from bowl and wrap in wax paper. Refrigerate for at least 1 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 your hands.
- Place some flour on a cutting board and roll out the dough until it is 1/2" round. Cut into 2 1/2" logs.
- Arrange the logs on an un-greased 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 a wire rack.
Frosting:
- Beat together the butter and rum (or rum flavoring).
- Add a 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 it reaches a spreading consistency.
- Spread frosting on each cookie and then run tines of a fork over the frosting to resemble bark. Sprinkle tops with nutmeg.
Notes
- Gluten-Free: you can make these gluten-free by using 1-to-1 gluten free flour (we like Bob's Red Mill).
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