Nutmeg Log Cookies

Products Used

Ingredients

    *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

    Directions

    1. Heat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
    2. Beat butter and sugar on high speed until light and fluffy, about 3 minutes.
    3. Stir in egg, scraping the sides of the mixing bowl.
    4. Gently, fold in flour and nutmeg, mixing until dough comes together.
    5. Remove cookie dough from mixing bowl and divide it in two. Shape one half into a rope, 1/2 to 3/4-inch in diameter. Cut 3-inch long cookies. Repeat with remaining cookie dough.
    6. Place cookies on prepared baking sheet and bake in preheated oven for 14 minutes until puffed and the bottom of cookie is lightly golden. Do not overbake!
    7. Remove cookies from the oven and cool completely on wire rack.
    8. Once cookies have cooled, prepare nutmeg buttercream. In a mixing bowl, add butter. With the paddle attachment on, beat on medium low speed for 3 minutes until creamy and fluffy.  Add 2 tablespoons heavy cream, 1 cup powder sugar and nutmeg and beat on low speed until sugar is incorporated.
    9. Slowly, beat in remaining 1 1/2 cups powdered sugar, adding few more drops of heavy cream until it reaches desired consistency.
    10. Increase the mixer speed to medium-high and whip buttercream for 1 more minute.
    11. Frost cooled cookies. With a fork, make lines in frosting to replicate tree bark.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Roxana Yawgel at a TrEATS Affair

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