Frosted Eggnog Logs Food

EGGNOG LOGS

Steps:

• In a bowl, cream butter and sugar. Add the nutmeg, egg and extracts; mix thoroughly. Stir in flour. If necessary, chill dough for easier handling. , On a lightly floured surface, shape dough into 1/2-in.-diameter rolls; cut each into 3-in.-long pieces. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 15 minutes or until lightly browned. Cool on wire racks. , For frosting, beat butter until light and fluffy. Add , 2 cups confectioners' sugar and extracts; mix well. Beat in cream and remaining confectioners' sugar. Frost cookies. With tines of a small fork, make lines down the frosting to simulate bark. Sprinkle with nutmeg.

FROSTED EGGNOG COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggnog. Combine flour, baking soda and nutmeg; gradually add to creamed mixture and mix well. Shape into four 10-in. rolls; wrap each in plastic wrap. Refrigerate overnight., Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool., For icing, in a large bowl, beat butter until fluffy. Add confectioners' sugar and eggnog; beat until smooth. Frost cookies. Store in an airtight container.

FROSTED NUTMEG LOG COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, nutmeg and salt; gradually add to creamed mixture and mix well., Divide dough into three portions. Roll each portion into 3/4-in.-thick logs; chill until firm, about 30 minutes. Cut into 2-in. pieces. Place on ungreased baking sheets; flatten slightly., Bake at 350°, until bottoms are lightly browned, 12-16 minutes. Cool for 2 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough milk to achieve desired consistency. Frost cookies. Press down with tines of a fork, making lines down frosting to simulate tree bark. Sprinkle with nutmeg.

EGGNOG LOGS

Steps:

• In a large bowl, beat sugar, 1 cup margarine, 2 tsp vanilla, 2 tsp rum extract and egg until light& fluffy.
• Stir in flour& 1 tsp nutmeg; mix well.
• Cover dough with plastic wrap- chill at least 30-45 minutes for easier handling.
• Preheat oven to 350F degrees.
• Divide dough into 6 pieces.
• On lightly floured surface, shape each piece of dough into a long rope, 1/2-inch in diameter.
• Cut into 3-inch lengths; place on ungreased cookie sheets.
• Bake 12-15 minutes or until light golden brown.
• Immediately remove from cookie sheets,& cool completely.
• To make frosting: in a small bowl, combine all frosting ingredients (except nutmeg), adding enough milk for desired spreading consistency; blend until smooth.
• Spread frosting on cookies, and mark with tines of a fork to resemble bark.
• Sprinkle each cookie lightly with nutmeg,& allow frosting to set.
• Store cookies in a tightly covered container.
• **NOTE:These cookies freeze well.

EGGNOG LOGS

Steps:

• In a mixing bowl, cream butter and sugar. Add the nutmeg, egg and extracts; mix thoroughly. Stir in flour.
• If necessary, chill dough for easier handling.
• 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 ungreased baking sheets.
• Bake 350 degrees for 15 minutes or until lightly browned. Cool on wire rack.
• For frosting, cream butter until light and fluffy. Add 2 cups sugar and extracts; mix well. Beat in cream and remaining sugar. Frost cookies. With times of a small fork, make lines down the frosting to simulate bark. Sprinkle with nutmeg.

FROSTED EGGNOG LOGS

Steps:

• Beat butter at medium speed of mixer until creamy,gradually add sugar,beating well.
• Add egg and flavorings,mixing well.
• Combine flour and nutmeg,gradually add to butter mixture,mixing well.
• Divide dough into 10 portions.
• Roll each portion into a 15 inch long rope,cut eah rope into 5 (3 inch) logs.
• Place 2 inchs apart onto ungreesed cookie sheet.
• Bake at 350 for 10-12 minutes.
• Cool on wire racks.
• Dip log ends into vanilla frosting and roll in pecans.
• Frosting------.
• Beat butter at medium speed on mixer until creamy.
• Add sugar and milk alternately,beating after each addition.
• Add vanilla,beat until smooth and until mixture is spreading consistency.

MUSHROOM LOGS

Steps:

• Separate crescent dough into 8 rectangles;press perforations to seal.
• Combine cream cheese,mushrooms,and salt.
• mix well.
• Spread mixture over dough.
• Starting at long side,roll up jellyroll fashion;pinch seams to seal.
• Slice logs onto 1-inch pieces;place seam side down on ungreased baking sheet.
• Brush each log with beaten egg and sprinkle with poppy seeds.
• Bake at 375 for 10-12 minutes.

FROSTED EGGNOG COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cream softened butter and sugars together until smooth. Add applesauce, mix.
• Add eggnog, vanilla extract and egg. Mix until smooth.
• Add spices, salt (if applicable) and baking powder. Mix.
• Add flour and stir just until fully moistened (do not overmix or your cookies will be tough).
• Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake for 15-17 minutes until golden brown and slightly crackled in appearence.
• Remove cookies from sheet within 2-3 minutes of removing sheet from oven. Allow cookies to cool before frosting.
• Frosting: Cream together butter, vanilla extract, rum (or extract) until smooth. Add powdered sugar slowly and while mixing; texture will be crumbly. Add milk and stir until smooth. Using a knife or frosting spreader, apply 1-2 teaspoons of frosting to each cookie.

NUTMEG COOKIE LOGS

Steps:

• In large bowl, combine sugar, 1 cup margarine, 2 tsps vanilla, 2 tsps rum extract, and egg, beat till light and fluffy --
• lightly spoon flour into measuring cup.level off add flour and 1 tsp nutmeg --
• mix well.cover dough with plastic wrap and chill 1 hour --
• preheat oven to 350* --
• divide dough into 12 pieces.shape into long rope, shape each piece of dough into 1/2" diameter and 15" long -- cut into 3" lenths --
• place on ungreased cookie sheet.bake at 350* for 12-15 minutes. or light golden brown.
• place on racks to cool.
• in a small bowl, spread on tops and sides of cookies -- if desired mark frosting with tines of fork.to resemble bark --
• sprinkle with nutmeg -- let stand until frosting is set.