Frosted Eggnog Logs

Not that I don’t eat cookies nearly constantly all year round, but the Holidays really seem made for them, and each year I delight in finding new and different recipes to make and share with my friends – I mean, to eat till I feel sick. This year my dear friend Lauryl sent me a link to an adaptation of a recipe she’s been making for years, and by coincidence, my dad’s wife also sent me a Xerox of an old recipe for the same thing! It was fate – I *had* to make them!

They really are the same recipe, the only difference being in the old recipe, you are advised to “shape the pieces of dough on sugared board into long rolls ½” in diameter.” Now I’m sure I could figure this out, but I don’t have a big board to use, and I’m not actually familiar with this technique, so I just hand-rolled little log shapes. The results are OK, but I think 1960 had something there, so I’m going to do them that way next time. SEE? The old ways are the best, people!

Below I’ve copied the new version, but see the image of the old page straight from some unknown magazine, dated December 1960. I don’t care which recipe you use, but you’ll be happy you tried these rummy delights! Make up a batch and share them – or keep them all to yourself!




Frosted Eggnog Logs

From Lauryl Berg (adapted from Cooks.com)



Cookies:



3 c. flour

1 tsp ground nutmeg

1 c. butter

¾ c. sugar

1 egg

2 tsp vanilla

1 tsp rum



Frosting:

3 Tbsp butter, softened

½ tsp rum

½ tsp vanilla

2 ½ c. powdered sugar

2-3 Tbsp cream or milk

Food coloring (optional)



Cookies: in a mixing bowl, stir together flour and nutmeg. In a large bowl, bear butter for 30 seconds. Add sugar and beat until fluffy. Beat in the egg, vanilla and rum until combined. Add dry ingredients and beat well. Shape dough into 3 inch logs, about ½ inch wide. Arrange on ungreased cookie sheets. Bake 15 to 17 minutes or until golden brown. Cool on racks.

Meanwhile, prepare the rum frosting. Frost tops of the cooked cookies. Mark frosting lengthwise with fork to resemble bark. Sprinkle with additional nutmeg if desired. Makes 4 ½ dozen.

Frosting: Beat together softened butter, rum and vanilla. Beat in ½ cup sifted powdered sugar. Gradually add more sifted powdered sugar (about 2 cups) and cream or milk. Beat until frosting spreads easily. Tint with green food coloring if desired.