Frosted Eggnog Logs Recipes

FROSTED EGGNOG CUTOUT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggnog and vanilla. In another bowl, whisk flour, baking soda and nutmeg; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 5-7 minutes or until lightly browned. Remove from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until creamy. Beat in eggnog and vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with additional nutmeg., Freeze option: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed.

FROSTED EGGNOG COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggnog. Combine flour, baking soda and nutmeg; gradually add to creamed mixture and mix well. Shape into four 10-in. rolls; wrap each in plastic wrap. Refrigerate overnight., Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool., For icing, in a large bowl, beat butter until fluffy. Add confectioners' sugar and eggnog; beat until smooth. Frost cookies. Store in an airtight container.

FROSTED NUTMEG LOG COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, nutmeg and salt; gradually add to creamed mixture and mix well., Divide dough into three portions. Roll each portion into 3/4-in.-thick logs; chill until firm, about 30 minutes. Cut into 2-in. pieces. Place on ungreased baking sheets; flatten slightly., Bake at 350°, until bottoms are lightly browned, 12-16 minutes. Cool for 2 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough milk to achieve desired consistency. Frost cookies. Press down with tines of a fork, making lines down frosting to simulate tree bark. Sprinkle with nutmeg.

FROSTED EGGNOG LOGS

Steps:

• Beat butter at medium speed of mixer until creamy,gradually add sugar,beating well.
• Add egg and flavorings,mixing well.
• Combine flour and nutmeg,gradually add to butter mixture,mixing well.
• Divide dough into 10 portions.
• Roll each portion into a 15 inch long rope,cut eah rope into 5 (3 inch) logs.
• Place 2 inchs apart onto ungreesed cookie sheet.
• Bake at 350 for 10-12 minutes.
• Cool on wire racks.
• Dip log ends into vanilla frosting and roll in pecans.
• Frosting------.
• Beat butter at medium speed on mixer until creamy.
• Add sugar and milk alternately,beating after each addition.
• Add vanilla,beat until smooth and until mixture is spreading consistency.

BELLA'S EGGNOG FROSTING

Steps:

• Combine butter and eggnog together in a saucepan over medium-low heat until heated through, about 1 minute. Pour butter mixture into a bowl and add confectioners' sugar. Beat mixture with an electric mixer until frosting is smooth, 3 to 5 minutes. Add milk if frosting is too thick, beating until desired consistency is reached.

EGGNOG LOGS

Steps:

• In a large bowl, beat sugar, 1 cup margarine, 2 tsp vanilla, 2 tsp rum extract and egg until light& fluffy.
• Stir in flour& 1 tsp nutmeg; mix well.
• Cover dough with plastic wrap- chill at least 30-45 minutes for easier handling.
• Preheat oven to 350F degrees.
• Divide dough into 6 pieces.
• On lightly floured surface, shape each piece of dough into a long rope, 1/2-inch in diameter.
• Cut into 3-inch lengths; place on ungreased cookie sheets.
• Bake 12-15 minutes or until light golden brown.
• Immediately remove from cookie sheets,& cool completely.
• To make frosting: in a small bowl, combine all frosting ingredients (except nutmeg), adding enough milk for desired spreading consistency; blend until smooth.
• Spread frosting on cookies, and mark with tines of a fork to resemble bark.
• Sprinkle each cookie lightly with nutmeg,& allow frosting to set.
• Store cookies in a tightly covered container.
• **NOTE:These cookies freeze well.

CHRISTMAS CREAMY EGGNOG

Steps:

• In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, sugar, vanilla and milk. Beat the egg whites until stiff, then add them to the milk mixture. Stir rum into the mixture (to taste). Garnish with nutmeg.