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Nutmeg Log Cookies with Eggnog Icing – Connecticut

Connecticut’s unofficial nickname is the Nutmeg State. This comes from the alleged practice, in the 18th and 19th centuries, of shrewd Yankee peddlers who sold unsuspecting customers wooden nutmegs instead of real ones. Then again, some claim that certain less

Nutmeg Log Cookies with Eggnog Icing

culinary-inclined customers might not have realized that whole nutmeg (which indeed looks like a little wooden bead) needed to be grated to be used. Swindlers or not, the moniker stuck.

We consider ourselves to be cookie connoisseurs but we had never even heard of these Nutmeg Logs until a few weeks ago. They use a generous amount of nutmeg and make your house smell like all kinds of Christmas when you bake them. And nothing goes better with nutmeg than eggnog, thus the eggnog icing. The fun part is running the fork tines over the icing before it sets to create a log effect.

Visit the Mark Twain house in Hartford, a terrific example of American High Gothic style, where Twain lived from 1874 to 1891. One writer has described this house as “part steamboat, part medieval fortress and part cuckoo clock.”

Nutmeg Log Cookies with Eggnog Icing

  • Servings: 3 dozen
  • Difficulty: moderate
  • Print

Ingredients

For cookies:

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon nutmeg
  • 2 ½ cups all-purpose flour

For icing:

  • 1/4 cup butter, softened
  • 2 3/4 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons eggnog
  • Ground nutmeg for topping

Instructions

For the cookies:

In the bowl of the electric mixer, add butter and sugar. Mix on medium speed until fluffy and light. Add egg and nutmeg. Mix until just combined. Add flour. Mix until incorporated. Take batter and divide into thirds. On a lightly floured surface, form dough into three logs approximately ½ inch in diameter. Cut each log into 3 inch pieces. Place on baking sheet lined with parchment paper. Bake at 350 degrees for 12 minutes or until cookies just begin to brown.

For the icing:

In the bowl of an electric mixer, add butter and confectioner’s sugar. Mix on medium speed. Add vanilla, then 1 tablespoon eggnog. If icing is too thick, add another tablespoon of eggnog until desired consistency is reached.

Once cookies are completely cooled, spread icing on cookies. Run the tines of a fork over the icing to make the “log.” Top with grated nutmeg. Let icing set before packaging cookies.

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