Nutmeg Logs

I’ve been making these cookies for Christmas since 1994.

Nutmeg Logs

1 c. margarine or butter, room temperature
3/4 c. sugar
1 egg
2 tsp. vanilla
1 tsp ground nutmeg (or 1/2 tsp. freshly grated nutmeg)
1/2 tsp. almond extract (or rum extract)
3 c. flour

Preheat oven to 350°F.

Beat margarine in a large bowl with an electric mixer on medium speed for 30 seconds. Add sugar and beat till fluffy. Add egg, vanilla, nutmeg, and extract; beat well. Add half of the flour. Beat at low speed just till combined. Stir in remaining flour.

Roll dough on a lightly floured surface to just over 1/8-inch. Cut into 3×3/4-inch logs. (I use a crimping wheel to cut them.) Place 1 inch apart on an ungreased cookie sheet, or line the cookie sheet with parchment paper. Bake in a 350* oven for 15 minutes or till bottoms are lightly browned. Transfer to a wire rack; cool completely.

Drizzle cookies with powdered sugar glaze (powdered sugar mixed with a little water or milk) or melted candy coating (vanilla or chocolate). Or dip one or both ends into candy coating. Garnish with freshly grated nutmeg while coating is still soft.

Makes about 85. Freezes very well.

If you don’t like them thin and on the crisp side, just roll them a little thicker, up to 1/4″. They will take a bit longer to bake and you won’t get as many, but they will be softer.

From “Christmas Cookies” magazine, 1992

I use freshly grated nutmeg in this recipe. Actually, I grate nutmeg for all recipes calling for nutmeg. It has a much better flavor than ground nutmeg from a jar or can. I cut the amount down a bit, as it is a stronger flavor.

nutmeg

Nutmeg Logs is the first cookie recipe I make each year for Christmas. They will be stored in the freezer for our annual open house.

Nutmeg Logs / dough

I like to use the pastry wheel to cut the cookies. It gives them a decorative edge.

pastry wheel

The Nutmeg Logs can be placed close together as they do not spread.

ready to bake

I roll them thinner than the recipe originally called for.

 baked

Drizzled with powdered sugar glaze and dusted with grated nutmeg. When the glaze is dry, I’ll layer them between waxed paper in a plastic container and store them in the freezer.

Nutmeg Logs

One recipe down…20 or so to go.

~~Rhonda

4 Comments

  1. Posted November 19, 2011 at 3:04 pm | Permalink

    Do you know where i can find one of those pasta rollers like the one you used?I looked at walmart and didn’t see them there.I have been wanting to get one for awhile.

    By the way,I made a batch of this dough and the elfin bites dough.Its in the refrigerator chilling now.Can’t wait to try them!

  2. Posted November 22, 2011 at 12:01 am | Permalink

    Hilary, I can’t remember where I purchased my pastry wheel, but it was probably Wal-Mart. I’ve had it for ages. There are several on amazon.com. Here’s one similar to the one I use.

    http://tinyurl.com/7phhgpl

    It’s sometimes called a crimping wheel or a crimper pastry wheel.

    How did your cookies turn out?

    ~~Rhonda

  3. tais
    Posted September 12, 2012 at 7:12 pm | Permalink

    Os biscoitos são congelados com o esmalte, mais a noz moscada fresca?Ou são congelados sem a cobertura?grata Tais

  4. Posted September 12, 2012 at 9:41 pm | Permalink

    Tais, yes, I freeze the logs with the glaze on them. It works very well. I hope you will give them a try! ~~Rhonda

    I used igoogle translator…hope you can understand it!

    Tais, sim, eu congelar os logs com o esmalte sobre eles. Ele funciona muito bem. Eu espero que você vai dar-lhes uma tentativa!

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