Day 6: Eggnog Logs
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Tuesday, December 18, 2012
12/18/12 at 5:21 AM
Find the winning cookies and more.
Editor's note: The Tulsa World asked for your best cookie recipes. This is the sixth of 12 chosen to win a year's supply of Hiland Dairy milk. Find a new story and recipe each day in the Scene section until Dec. 24.
Janice Hamilton's love of eggnog led her to the perfect cookie recipe for her old-fashioned Christmas celebration.
The delicately flavored cookies are shaped to look like little logs and then iced and dusted with nutmeg.
"I'm celebrating an old-fashioned Christmas this year in Cleveland (Okla.), and I am including this old church recipe in my cookie baking," Hamilton said.
Hamilton recently moved to Cleveland from Enid, and she is enjoying the country and wilderness.
"We have been going out to pick up acorns and pine cones, and I have been trying to decorate as much as I can with natural stuff," she said.
The log-shaped cookies go with her decorating theme, and Hamilton said she loves the flavor of eggnog.
"It's just not Christmas without eggnog," she said.
And she has special plans for the cookies she bakes this year.
"Since I just recently moved to Cleveland, I am going to make the cookies and give them out to people who I have met since I moved here," Hamilton said.
EGGNOG LOGS
Yield 4 1/2 dozen
1 cup butter
3/4 cup sugar
1 1/4 teaspoons ground nutmeg
1 egg
2 teaspoons vanilla extract
1/2 teaspoon to 1 teaspoon rum extract
3 cups all-purpose flour
Frosting:
1/4 cup butter, softened
3 cups powdered sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon to 1 teaspoon rum extract
2 tablespoons half and half
ground nutmeg
1. In a mixing bowl, cream the butter and the sugar. Add the nutmeg, egg and extracts; mix thoroughly. Stir in flour. Cover and chill dough until easy to handle.
2. On a lightly floured surface, shape dough into 1/2-inch-diameter rolls; cut each into 3-inch long pieces. Place 2 inches apart on an ungreased baking sheets. Bake at 350 degrees for 15 minutes or until lightly browned. Cool on wire racks.
3. For frosting, cream butter until light and fluffy. Mix in 2 cups sugar and extracts.
4. Beat in cream and remaining sugar. Frost cookies.
5. With tines of a small fork, make the lines down the frosting to simulate bark. Sprinkle with nutmeg.
Original Print Headline: 12 Days of cookies: Day 6
Nicole Marshall Middleton 918-581-8459
nicole.marshall@tulsaworld.com
Associated Images:
CHRISTOPHER SMITH / Tulsa World
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