When I start anticipating the holiday season each year, I get excited about all the smells and treats and the memories that go along with them.
To me Christmas is eggnog lattes, sour cream sugar twists, kransekake, lefse, krumkake, satsumas, rømmegrøt, and these cookies… a recipe from the 1950’s Pillsbury’s Best Butter Cookie Cookbook that I have updated slightly to have even more of an eggnog flavor!
Everything we love about eggnog in a fun ‘snow-covered-log’ cookie, these treats are always at the top of my list of Christmas baking!
- 3 cups all-purpose flour
- 1 teaspoon nutmeg
- 1 cup butter, softened
- 3/4 cup sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 teaspoons rum flavoring
- 3 tablespoons butter, softened
- 1 teaspoon rum flavoring
- 2 1/2 cups powdered sugar
- 2-3 tablespoons eggnog
- nutmeg, for sprinkling
Preheat the oven to 350ºF. In a medium bowl, stir together the flour and nutmeg to combine.
In your mixer bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla and rum until well combined.
Slowly mix in the flour mixture, blending well. (This is a somewhat firm dough, and should mix up into a big ball).
On a lightly floured surface, roll pieces of the dough into long logs, about 1/2" in diameter. Cut into 2" pieces and place the pieces on parchment-lined baking sheets.
Bake for 12-15 minutes, or until the cookies are just barely golden brown on the edges. Cool completely on a cooling rack before frosting.
Place all the frosting ingredients, except the eggnog, into a large mixer bowl. Pour in about 2 tablespoons of eggnog and mix well until smooth. If the frosting is too thick for your liking, add in as much as another tablespoon of eggnog, little by little. If it ends up too thin, add more powdered sugar.
Spread the frosting on each cooled cookie log, and then sprinkle with ground nutmeg.
This frosting will set up and not be too soft, making these cookies easy to store and transport. These also freeze wonderfully, and can be made weeks in advance!