Serves: 60
Total Calories: 62
In large bowl, beat sugar, 1 cup margarine, 2 teaspoons vanilla, 2 teaspoons rum extract and egg until light and fluffy. Stir in flour and 1 teaspoon nutmeg mix well. Cover with plastic wrap refrigerate 30 to 45 minutes for easier handling.
Heat oven to 350°F. Divide dough into 12 pieces. On lightly floured surface, shape each piece of dough into long rope, 1/2 inch in diameter and about 15 inches long. Cut into 3-inch lengths place on ungreased cookie sheets. Bake at 350°F. for 12 to 15 minutes or until light golden brown. Immediately remove from cookie sheets. Cool completely.
In small bowl, combine all frosting ingredients except nutmeg, adding enough half-and-half for desired spreading consistency. Spread on top and sides of cookies. If desired, mark frosting with tines of fork to resemble bark. Sprinkle lightly with nutmeg. Let stand until frosting is set. Store in tightly covered container.
HIGH ALTITUDE - Above 3,500 feet: No change.
Nutrition Per Serving (1 cookie): Calories 80 Protein 1g Carbohydrate 11g Fat 4g Sodium 45mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Nutmeg Cookie Logs recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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