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Nutmeg logs

Time 1 hour 15 minutes
Yields Makes about 7 dozen cookies
Nutmeg logs

Cookies

1

Heat the oven to 350 degrees. In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and sugar. Beat in the egg, then the vanilla and rum flavoring. Beat in the nutmeg.

2

Slowly beat in the flour until evenly incorporated.

3

On a lightly floured surface, roll the dough into logs one-half-inch thick. Cut the logs into 3-inch lengths.

4

Bake the cookies about 1 inch apart on an ungreased baking sheet until set and faintly colored around the edges, about 12 minutes. Cool the cookies on a rack.

Frosting and assembly

1

In a medium bowl, whisk together the butter, rum flavoring, vanilla and powdered sugar. Whisk in the milk. The frosting should have a buttercream-like consistency. Add additional milk if needed to achieve the proper consistency.

2

Frost the cookies with a scant half-teaspoon of frosting, marking each frosted cookie with a fork to give it “bark-like” texture.

3

Before the frosting sets, grate fresh nutmeg over each cookie. Store the cookies in an airtight container. The cookies can be made up to 2 months in advance (unfrozen and frosted); thaw before frosting.


Mary MacVean is the former Mind & Body editor at the Los Angeles Times. She’s a runner and a cook, and has worked at The Times as morning assignment editor, web liaison, food writer and copy editor. She was a national editor and writer focusing on food at the Associated Press and a features editor and a columnist in Moscow, where she also ran a children’s cooking school. She left The Times in 2015. 
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