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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Nutmeg Cookie Logs |
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Serves: 60 Print this RecipeJulia Woods - South Charleston, West Virginia Bake-Off® Contest 8, 1956 Nutmeg comes from the fruit of a tropical evergreen called a nutmeg tree. The orange fleshy fruit is split to reveal the nutmeg seed, which can be purchased whole or ground. These cookies have a delicately warm, spicy-sweet flavor. COOKIES 3/4 cup sugar 1 cup margarine or butter, softened 2 teaspoons vanilla extract 2 teaspoons rum extract 1 egg 3 cups all-purpose flour 1 teaspoon nutmeg FROSTING 2 cups powdered sugar 3 tablespoons margarine or butter, softened 3/4 teaspoon rum extract 1/4 teaspoon vanilla extract 2 to 3 tablespoons half-and-half or milk Nutmeg In large bowl, beat sugar, 1 cup margarine, 2 teaspoons vanilla, 2 teaspoons rum extract and egg until light and fluffy. Stir in flour and 1 teaspoon nutmeg; mix well. Cover with plastic wrap; refrigerate 30 to 45 minutes for easier handling. Heat oven to 350°F. Divide dough into 12 pieces. On lightly floured surface, shape each piece of dough into long rope, 1/2 inch in diameter and about 15 inches long. Cut into 3-inch lengths; place on ungreased cookie sheets. Bake at 350°F. for 12 to 15 minutes or until light golden brown. Immediately remove from cookie sheets. Cool completely. In small bowl, combine all frosting ingredients except nutmeg, adding enough half-and-half for desired spreading consistency. Spread on top and sides of cookies. If desired, mark frosting with tines of fork to resemble bark. Sprinkle lightly with nutmeg. Let stand until frosting is set. Store in tightly covered container. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving (1 cookie): Calories 80; Protein 1g; Carbohydrate 11g; Fat 4g; Sodium 45mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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