Nutmeg Cookie Logs

This is one of my favourite Christmas recipes. My mother and I discussed the origin of the recipe, and discovered that she has the original 1957 Pillsbury 8^th Grand National Recipe and Baking Contest booklet.  Almost every cookie recipe is marked with hand written notations of “excellent!” or “double this one!” The Nutmeg Cookie Logs were  submitted by Mrs. Robert J. Woods from South Charleston,West Virginia.  Give them a try!

Oven: 350 degrees

Makes about 8 dozen cookies.

3 Cups all purpose flour

1 tsp. Freshly grated nutmeg-(I know it is easier to buy the ground kind, but the flavour of the

      Freshly grated nutmeg is hard to beat!)

1 Cup butter

¾ Cup sugar

1 egg

2 tsp. Vanilla

1 tsp Rum flavouring.....optional

Additional freshly grated nutmeg

Mix flour and nutmeg together in a bowl.

Cream butter.  Gradually add the sugar-creaming well.

Blend in egg, vanilla and rum flavouring if using.

Gradually add the dry ingredients: mix thoroughly.

Shape pieces of dough on a lightly floured surface into long rolls, ½ inch in diameter.

Cut into 3 inch lengths: place on ungreased baking sheets, about ½ inch apart. These

cookies do not spread much.

Bake 12-15 minutes until light golden brown.

Cool.

When cookies are cool, spread Frosting on tops and sides. Drag the tines of a fork down

the length of each cookie to mimic bark.  Sprinkle with more freshly ground nutmeg.

Store in tin or freezer.

Frosting

Cream 3 T. Butter with ½ tsp vanilla and 1 tsp rum flavouring (optional). 

Blend in ½ Cup icing or confectioner’s sugar, beating well.

Add 1 Cup additional icing sugar alternately with 2 to 3 T. undiluted evaporated milk

or cream, beating after each addition until of spreading consistency.