To me Christmas is eggnog lattes, sour cream sugar twists, kransekake, lefse, krumkake, satsumas, rømmegrøt, and these cookies... a recipe from the 1950's Pillsbury's Best Butter Cookie Cookbook that I have updated slightly to have even more of an eggnog flavor!
Everything we love about eggnog in a fun 'snow-covered-log' cookie, these treats are always at the top of my list of Christmas baking!
Nutmeg Cookie Logs (with Egg Nog Frosting) Recipe
Ingredients:
for the cookies:
3 cups all-purpose flour
1 teaspoon nutmeg
1 cup butter, softened
3/4 cup sugar
1 large egg
2 teaspoons pure vanilla extract
2 teaspoons rum flavoring
for the frosting:
3 tablespoons butter, softened
1 teaspoon pure vanilla extract
2 1/2 cups powdered sugar
2-3 tablespoons eggnog
nutmeg, for sprinkling
Directions:
Preheat the oven to 350ºF. In a medium bowl, stir together the flour and nutmeg to combine.
In your mixer bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla and rum until well combined.
Slowly mix in the flour mixture, blending well. (This is a somewhat firm dough, and should mix up into a big ball).
On a lightly floured surface, roll pieces of the dough into long logs, about 1/2" in diameter. Cut into 3" pieces and place the pieces on parchment-lined baking sheets.
Bake for 12-15 minutes, or until the cookies are just barely golden brown. Cool completely on a cooling rack before frosting.
To make the frosting: Cream together the butter and vanilla. Beat in 1/2 cup of the powdered sugar, 1 tablespoon eggnog, 1 cup powdered sugar, 1 tablespoon eggnog, 1 cup powdered sugar and the remaining tablespoon of eggnog (if needed) - beating well between each addition until you have a nice spreading consistency. Spread some frosting on the top of each cookie, and then sprinkle
This frosting will set up and not be too soft, making these cookies easy to store and transport. These also freeze wonderfully, and can be made weeks in advance!
