Yesterday, I baked Nutmeg Logs for the Christmas Open House. I’m a little behind on baking, but still have four weeks, right??
I like to cut the cookies with the crimped pastry cutter. It gives the cookies a decorative edge.
I make these rather thin because that creates a crisp cookie. The cookie platter needs a variety…crisp/chewy…thick/thin…dark/light…with fruit and nuts or plain…cookies/candy…what to choose, what to choose!?
I prepared all the cookies for baking and left them stacked while I ran out to pick DD up from visiting a friend. No problem as there is no chemical leavening in this recipe. The cookies can be placed close together on the baking sheet for the same reason. They will not spread. The top sheet has the “leftover” cookies…those bits and pieces from the last cutting that I don’t want to recut. These are the cookies that everyone can sample while the rest are frozen for the open house.
The finished cookies get a drizzle of powdered sugar glaze and a dusting of freshly grated nutmeg.
These will be stacked between sheets of waxed paper in an airtight container and frozen until the open house.
The recipe is here. Easy and delicious. If nutmeg isn’t a favorite spice, cinnamon could be substituted.
~~Rhonda
6 Comments
rhonda, i was just thinking about these the other day! i cant wait to make them again. i have your recipe from probably 1996 when i first joined your online christmas notebook group! was glad to run across your blog…nice to “see” you!
I made these for the first time a few years ago, and they are a favorite of ours and we make them every year!
Hi Robin. I love these cookies. Thanks for sharing the pictures- it makes following the steps so much easier.
Aunt Rhonda,
When is the party again? For some reason I’m blanking on the day. I know it is the first weekend in December.
Sarah, first Sunday in December. I’ll mail invites at Thanksgiving. Send me your new address. ~~Rhonda 🙂
These nutmeg logs look and sound great. Can’t wait to see all the Christmas decorations and food this year!!