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.

Thursday Recipe - Candy Cane Cookies

Here's my December cheer moment. These cookies are not those time-consuming, delectable butter cookie creations shaped like candy canes. These are my answer to all those candy canes lying around your house that no one will eat. It is also a great recipe for relieving stress and anger. And it tastes really good when you're done. Because they are chocolate chip cookies, nobody cares if they are lumpy and misshapen. So, don't stress. Not everything has to look perfect and tidy this month. You should see the way I'm wrapping presents this year. I'm letting the 7yo do it for me. I just need a lot more tape than normal...

Candy Cane Cookies

12-20 candy canes, any size but please don't mix the peppermint with the fruit. That's just plain nasty. Use one or the other.
1/2 c. butter
1/2 c. shortening
1 c. brown sugar
1 c. white sugar
3 eggs
1 t. vanilla
1 t. baking soda
1 t. salt
3 c. flour
1 c. chocolate chips, milk preferred this time

Unwrap all the candy canes and stuff them into a plastic bag. Don't use a ziploc or anything that seals tightly. Clean bread bags are great. Triple bag the bag with candy canes in it. Twist the top loosely to keep them from exploding out the top. Take a rolling pin and beat them into smithereens. Work out all that built-up aggression. You want nothing bigger than a chocolate chip when you're through. Set the candy cane remnants aside.

Heat oven to 375° F. Cream butter, shortening, and sugars together. Add eggs, soda, salt, and vanilla. Beat until smooth and creamy. Stir in flour, chocolate chips, and candy cane bits. Scoop dough by tablespoonfuls onto well greased cookie sheet. Bake 8 - 10 minutes, until lightly browned. Let cool 1 - 2 minutes, then move to a cooling rack. Don't let them cool on the pan or you'll be sorry. Melted candy canes are not only VERY HOT but sticky and messy. They stick to cookie sheets when they set back up. Let the cookies cool at least 10 minutes before you eat them. Did I mention the candy cane bits will melt and get VERY HOT?

Have a great holiday. I'll have to post other traditional Christmas recipes as I remember them or my kids ask for them.