News - Editor's note

POSTED: Thursday, Oct. 29, 2009

Join our holiday cookie recipe swap

Frosted Nutmeg Logs were our favorite in 2007, the last time we asked readers to share their holiday cookie recipes. But nobody turned down a Snickers Surprise or a Gluten-free Butterscotch Brownie, either.

We're hoping you have some new goodies up your oven glove to share this year.

Please send your recipe, and a brief note about why it is special to you, along with your name and city to us by Dec. 4 at newsroom@bellinghamherald.com. Please include a phone number where we can reach you during business hours in case we have a question.

We'll print your recipes in Whatcom Life on Dec. 13.

Andy Millage shared the Frosted Nutmeg Log recipe in 2007. Here it is, in case you're starting your baking early.

Ingredients

1 cup butter

3/4 cup sugar

1 1/4 teaspoons nutmeg

1 egg

4 teaspoons rum extract

2 1/2 to 3 cups of flour

Pinch of salt

Directions

Cream butter and sugar. Add nutmeg, egg and extract; mix thoroughly. Measure flour; sift and stir into creamed mixture with a rubber spatula (dough may be too stiff for a hand mixer).

Preheat oven to 350 degrees.

Shape dough in logs 3/4 inch in diameter and 3 inches long; flatten slightly with fingers. Place logs 2 inches apart on an ungreased cookie sheet.

Bake for 12-15 minutes or until lightly browned.

Cool. Frost with Rum Frosting.

Makes two dozen.

Rum Frosting

1/4 cup softened butter

3 cups powdered sugar

2 teaspoons rum extract

2 tablespoons milk or cream

Nutmeg for garnish

Spread (or pipe with a pastry bag) frosting onto cooled logs. Sprinkle with ground nutmeg.