Nutmeg Cookie Logs Recipes

NUTMEG COOKIE LOGS

Steps:

• In large bowl, combine sugar, 1 cup margarine, 2 tsps vanilla, 2 tsps rum extract, and egg, beat till light and fluffy --
• lightly spoon flour into measuring cup.level off add flour and 1 tsp nutmeg --
• mix well.cover dough with plastic wrap and chill 1 hour --
• preheat oven to 350* --
• divide dough into 12 pieces.shape into long rope, shape each piece of dough into 1/2" diameter and 15" long -- cut into 3" lenths --
• place on ungreased cookie sheet.bake at 350* for 12-15 minutes. or light golden brown.
• place on racks to cool.
• in a small bowl, spread on tops and sides of cookies -- if desired mark frosting with tines of fork.to resemble bark --
• sprinkle with nutmeg -- let stand until frosting is set.

EGGNOG SNICKERDOODLES

Steps:

• In a medium bowl, whisk together the flour, cream of tartar and baking soda, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 3/4 cups sugar and the salt on medium-high until very smooth and fluffy, 3 to 4 minutes.
• Scrape down the sides of the bowl, return the mixer to medium speed and add the egg and egg yolks, incorporating each before adding the next. Add the rum extract. Scrape down the sides of the bowl and continue to beat for another minute or two.
• Add the flour mixture and beat on low speed until combined. (You may want to start by "pulsing" the flour, so that it doesn't go everywhere.) Set the dough aside to hydrate for about 10 minutes while you prepare to bake.
• Heat oven to 350 degrees and line 2 rimmed baking sheets with parchment paper. Make the nutmeg-sugar mixture by combining the remaining 1/4 cup/50 grams sugar with the nutmeg in a small bowl.
• Roll the dough into balls, each one the size of a golf ball or about 45 grams, then roll each dough ball in the nutmeg-sugar. Transfer the balls to the baking sheets, about 2 inches apart, and bake 10 to 13 minutes, rotating pans and switching racks halfway through, until slightly puffed and just set.
• Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. These cookies are even better the day after they're made, and will keep for 4 days sealed in an airtight container.

NUTMEG COOKIE LOGS

Steps:

• 1. Combine Sugar, butter or margarine, flavorings, and egg until fluffy. Stir in Flour and 1 tsp. nutmeg. Wrap in Plastic wrap and chill for at least 45 min.
• 2. Divide dough into 12 pieces. Shape each into rope of 15inches long & 1/2 inch in diameter. Cut each rope into 3 inch lengths. Place on baking sheet 1/2 inch apart. Bake at 350*F for 12-15 minutes or until light golden brown.
• 3. To Make Frosting: Beat Powdered Sugar, margarine or butter, flavorings, and 2 to 3 tbls of milk to make a thick frosting.
• 4. When Cookies are cool, Frost. Then using tines of a fork run lengthwise down each cookie creating a design (log), sprinkle with nutmeg.

NUTMEG LOG COOKIES

Steps:

• Cream together first 3 ingredients and then slowly add sugar. Blend in egg. Add flour and nutmeg gradually and mix well.
• Shape dough on lightly floured surface into long longs 1/2 inch in diameter. Cut into 2 inch lengths.
• Bake at 350 degrees for 12- 15 minutes or until golden.
• Drizzle with melted chocolate.
• These freeze very well.

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.