Eggnog logs
42 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter or margarine -- |
| Softened | ||
| ¾ | cup | Sugar |
| 1¼ | teaspoon | Ground nutmeg |
| 1 | each | Egg |
| 2 | teaspoons | Vanilla extract |
| ½ | teaspoon | Rum extract -- or 1 |
| Teaspoon | ||
| 3 | cups | All-purpose flour |
| Frosting: | ||
| ¼ | cup | Butter or margarine -- |
| Softened | ||
| 3 | cups | Confectioner's sugar -- |
| Divided | ||
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Rum extract -- or 1 |
| Teaspoon | ||
| 2 | tablespoons | Light cream |
| 1 | dash | Nutmeg |
Directions
In a mixing bowl, cream butter and sugar. Add the nutmeg, egg and extracts; mix thoroughly. Stir in flour. If necessary, chill dough for easier handling. On a lightly floured surface, shape dough into ½ in diameter rolls. Cut each in 3 in. long pieces. Place 2 in apart on ungreased baking sheets. Bake at 350 deg. for 15 min. or until lightly browned. Cool on wire racks. For frosting, cream butter until light and fluffy. Add 2 cups sugar and extracts; mix well. Beat in cream and remaing sugar. Frost cookies. With tines of a small fork, make lines down the frosting to simulate bark. Sprinkle with nutmeg. Yiedl: 4½ doz.
Recipe By : Country Woman