Mom’s Nutmeg Logs (Jennifer Anderson)

Mom’s Nutmeg Logs

Cookie Ingredients:

1 cup salted butter at room temperature
2 tsp vanilla extract
2 tsp rum extract
3/4 cup granulated sugar
1 egg
3 cups sifted all-purpose flour
1 tbsp ground nutmeg

Icing ingredients:

2 tbsp salted butter at room temperature
1/2 tsp vanilla extract
1 tsp rum extract
2 1/2 cups confectioners’ sugar
2-3 tbsp milk or cream
Festive holiday sprinkles. Colored sugars, small nonpareils, and small jimmies all work well.

Cookie instructions: 

  1. Preheat oven to 350°F.
  2. Using a stand mixer and flat beater, cream the butter at a low speed. Then use a medium speed for 1-2 minutes to fluff the mixture.
  3. Add vanilla extract and rum extract, then sugar and egg to the butter while continuing to mix.
  4. Return mixer to a low speed and add nutmeg, then add flour one cup at a time.
  5. Use a rubber spatula to scrape the edges of the bowl as needed to incorporate all ingredients. (This may be needed even when using a rubber edged flat beater.)
  6. Once the dough comes into a ball, remove it from the mixing bowl and separate into parts, rolling each part into long “logs” that are 1/2 inch in diameter.
  7. Cut logs into 2-inch pieces.
  8. Place the logs onto an ungreased baking sheet, about half an inch apart.
  9. Bake for 12-15 minutes, or until the cookies are very lightly browned on the bottom.
  10. Carefully take the cookies off the baking sheet with a spatula and allow them to cool on a wire cooling rack.

Icing instructions:

  1. Cream the butter and add in the vanilla extract and rum extract.
  2. Add confectioners’ sugar one cup at a time, alternating with the milk/cream.
  3. Blend until smooth. Icing should be slightly stiff.

Assembling instructions: 

  1. Once the logs are completely cooled, spread approximately one teaspoon of icing onto the top of each log with a knife or small spatula.
  2. Drag the tines of a fork lengthwise down the log to create ridges.
  3. Top with sprinkles.
  4. Allow the top of the icing to harden before storing. Logs can be stacked between sheets of waxed paper in an airtight container for freezing. Allow frozen cookies to thaw to room temperature before serving.

Notes:

  • A hand mixer can be used to cream the butter for the cookies. Use a large spoon to incorporate dry ingredients and avoid burning out the hand mixer.
  • A hand mixer can be used for the entire icing recipe.
  • Rum extract is optional – the cookies still taste great without it, and the 2 tsp of rum extract can be replaced with orange juice for a brighter flavor.
  • A light sprinkle of ground nutmeg can be used instead of festive sprinkles.
  • Icing can be colored for more fun. Food coloring gel is the best option, as it will not thin the icing as much as liquid food coloring and creates vibrant colors.