This is my mother-in-law's recipe, and we love the sweet, rum flavor.
Nutmeg Logs
1 cup butter, softened
2 teaspoon vanilla
2 teaspoon rum flavoring
3/4 cup sugar
1 egg
3 cup sifted flour
1 teaspoon freshly grated nutmeg
1/4 teaspoon salt
Preheat oven to 350 F. Cream softened butter with the flavorings. Beat in the sugar, then mix in the egg. In a separate bowl, stir the flour, nutmeg, and salt. Mix with the butter/sugar mixture. Shape the resulting dough into snakes about 1/2 inch in diameter, and cut the pieces to 3 inches in length. Bake on a greased cookie sheet for 12-15 minutes. Remove to a wire rack to cool. Frost with rum frosting. Make grooves in the frosting with a fork, and sprinkle ground nutmeg on the logs while the frosting is still moist.
Rum Frosting
1/3 cup soft butter
1 teaspoon vanilla
2 teaspoon rum flavoring
2 cup confectioner's sugar
2 tablespoons milk
Written by Trish Berg
Nutmeg Logs
1 cup butter, softened
2 teaspoon vanilla
2 teaspoon rum flavoring
3/4 cup sugar
1 egg
3 cup sifted flour
1 teaspoon freshly grated nutmeg
1/4 teaspoon salt
Preheat oven to 350 F. Cream softened butter with the flavorings. Beat in the sugar, then mix in the egg. In a separate bowl, stir the flour, nutmeg, and salt. Mix with the butter/sugar mixture. Shape the resulting dough into snakes about 1/2 inch in diameter, and cut the pieces to 3 inches in length. Bake on a greased cookie sheet for 12-15 minutes. Remove to a wire rack to cool. Frost with rum frosting. Make grooves in the frosting with a fork, and sprinkle ground nutmeg on the logs while the frosting is still moist.
Rum Frosting
1/3 cup soft butter
1 teaspoon vanilla
2 teaspoon rum flavoring
2 cup confectioner's sugar
2 tablespoons milk
Written by Trish Berg
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