Frosted Eggnog Logs Recipes

EGGNOG LOGS

Eggnog Logs image

Meet the Cook: An older lady at church gave me this recipe. I always include these logs in holiday food gifts to family and friends. My husband (a Southern Pacific engineer) and I celebrated our silver anniversary just last summer. We have two daughters in their 20's. Our home is in a small town set amid some beautiful country - in fact, we can see Mt. Shasta from the dining room window!-Kim Jordan, Dunsmuir, California

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 4-1/2 dozen.

Number Of Ingredients 14

Ingredients

1 cup butter, softened
3/4 cup sugar
1-1/4 teaspoons ground nutmeg
1 large egg
2 teaspoons vanilla extract
1/2 to 1 teaspoon rum extract
3 cups all-purpose flour
FROSTING:
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 to 1 teaspoon rum extract
2 tablespoons half-and-half cream
Ground nutmeg

Steps:

In a 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 1/2-in.-diameter rolls; cut each into 3-in.-long pieces. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 15 minutes or until lightly browned. Cool on wire racks. , For frosting, beat butter until light and fluffy. Add , 2 cups confectioners' sugar and extracts; mix well. Beat in cream and remaining confectioners' sugar. Frost cookies. With tines of a small fork, make lines down the frosting to simulate bark. Sprinkle with nutmeg.

Nutrition Facts : Calories 205 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 89mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.

FROSTED EGGNOG COOKIES

Frosted Eggnog Cookies image

Eggnog stars in both the cookie and frosting in this new-found recipe, imparting a subtle holiday flavor.-Amanda Taylor, Glen Ewen, Saskatchewan

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 13-1/2 dozen.

Number Of Ingredients 10

Ingredients

1 cup butter, softened
2 cups sugar
1 cup eggnog
5-1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground nutmeg
ICING:
1/4 cup butter, softened
3 cups confectioners' sugar
1/3 cup eggnog

Steps:

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggnog. Combine flour, baking soda and nutmeg; gradually add to creamed mixture and mix well. Shape into four 10-in. rolls; wrap each in plastic wrap. Refrigerate overnight., Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool., For icing, in a large bowl, beat butter until fluffy. Add confectioners' sugar and eggnog; beat until smooth. Frost cookies. Store in an airtight container.

Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 20mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

EGGNOG LOGS

Eggnog Logs image

I got this recipe from a business associate, who is also an avid cookie baker. If you like egg nog, you'll love these little cookies!

Provided by Mary Scheffert

Categories Dessert

Time 25m

Yield 60 cookies

Number Of Ingredients 13

Ingredients

3/4 cup sugar
1 cup margarine, softened
2 teaspoons vanilla
2 teaspoons rum extract
1 egg
3 cups flour
1 teaspoon nutmeg
2 cups powdered sugar
3 tablespoons margarine, softened
3/4 teaspoon rum extract
1/4 teaspoon vanilla
2 -3 tablespoons milk
nutmeg

Steps:

In a large bowl, beat sugar, 1 cup margarine, 2 tsp vanilla, 2 tsp rum extract and egg until light& fluffy.
Stir in flour& 1 tsp nutmeg; mix well.
Cover dough with plastic wrap- chill at least 30-45 minutes for easier handling.
Preheat oven to 350F degrees.
Divide dough into 6 pieces.
On lightly floured surface, shape each piece of dough into a long rope, 1/2-inch in diameter.
Cut into 3-inch lengths; place on ungreased cookie sheets.
Bake 12-15 minutes or until light golden brown.
Immediately remove from cookie sheets,& cool completely.
To make frosting: in a small bowl, combine all frosting ingredients (except nutmeg), adding enough milk for desired spreading consistency; blend until smooth.
Spread frosting on cookies, and mark with tines of a fork to resemble bark.
Sprinkle each cookie lightly with nutmeg,& allow frosting to set.
Store cookies in a tightly covered container.
**NOTE:These cookies freeze well.

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