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Thursday, April 11, 2013

Thursday Recipe - Nutmeg Logs

From completewellbeing.com/article/a-nutty-affair/
I've been playing with spices lately. I love the different tastes and smells. These cookies always remind me of Christmases when I was growing up. We would always make a big batch of nutmeg logs and hide them away. They're better after a few days. The hard part was waiting those few days for the spices to blend and mellow.

This post also kicks off another book launch. Poisoned Pawn releases next Thursday! Jasyn, a character introduced in book two Priestess of the Eggstone, loves to cook. She's always playing with spices in the tiny galley of their ship. When I pull out my spices, especially for cookies, it reminds me of her.

So mix up a batch of these goodies and set them aside for a few days. Then enjoy them while you enjoy the latest adventures of Dace.


Nutmeg Logs

1 c. butter
3/4 c. sugar
1 t. nutmeg
1 egg
2 t. rum flavoring
2 t. vanilla
3 c. flour

Cream butter and sugar. Add nutmeg, egg, rum flavoring, and vanilla. Beat until very creamy. Stir in flour, just until mixed. Handle the dough gently or it will get tough and nobody likes tough cookies. Shape into rolls about 3 inches long and about 1/2 inch across. Place on lightly greased cookie sheets. Bake at 350°F for 15 minutes. Cool on wire racks. Frost with Vanilla-Rum frosting.

Vanilla-Rum Frosting

1/4 c. soft butter, use the real stuff
3 c. powdered sugar
1 t. vanilla
1 t. rum flavoring
2 T. cream or milk
nutmeg for sprinkling

Cream butter until very light and fluffy. Add powdered sugar, vanilla, and rum flavoring. Stir gently until mixed. Add enough cream to make a soft frosting. Whip for at least 5 minutes to get a light texture.

Spread frosting over cookies. Use a fork to scratch markings down the sides of the rolls, like bark on logs. Sprinkle lightly with nutmeg. Set on racks until frosting hardens and sets.

Store in tightly closed container for 2 or 3 days before devouring. Goes great with egg nog.