Eggnog Logs
Submitted by mccollum
Eggnog log cookies are festive holiday rolls flavored with rum and nutmeg, dipped in icing, and rolled in toasted pecans. The Christmas cookie tin classic with eggnog-inspired warmth.
YIELD
50 servingsPREP
20 minCOOK
45 minREADY
245 minThese cookies are old-fashioned Christmas baking at its best. The rum-and-nutmeg combination mirrors classic eggnog flavor without the booze, while the log shape and pecan-dipped ends give them an unmistakable holiday cookie tin presence.
The rolling technique is what makes these cookies work. Rolling each piece into a 15-inch rope and cutting into three-inch logs gives you perfectly uniform cookies that bake evenly, look professional, and stack beautifully in tins or on plates.
Using butter-flavored shortening instead of butter is a 1950s baking shortcut that genuinely works here. Shortening keeps the cookies their pale color without browning (so the nutmeg and white icing stand out), and creates a more tender crumb than butter. Real butter would brown the cookies and dim the visual contrast.
The nutmeg is the spice that gives these cookies their eggnog character. A full teaspoon and a half means generous, no-mistaking-it nutmeg flavor. Freshly grated nutmeg from a whole pod is dramatically better than pre-ground if you can manage it.
Dipping just the ends of each cooled cookie in icing, then rolling in toasted pecans, creates a stunning visual where the white-and-brown ends contrast against the pale cookie body. The toasted pecans add the crunchy textural finish.
Pro Tips
- Toast the pecans at 350°F (175°C) for 8 minutes before chopping for the most flavor, raw pecans taste flat
- Chill the dough thoroughly (4 hours minimum, overnight is better), warm dough is impossible to roll into clean ropes
- Don’t overbake, pull when just lightly browned, dark cookies turn dry and lose their eggnog character
- Let the icing set on the dipped ends for 30 minutes before storing, otherwise the cookies stick together
Variations
- Add a teaspoon of brandy or actual dark rum to the dough for a stronger, more grown-up eggnog flavor
- Swap rum extract for almond extract, and roll the ends in toasted sliced almonds for a different nut profile
- Drizzle melted dark chocolate over the iced ends for a chocolate-eggnog upgrade
Ingredients
Directions
In large bowl with electric mixer at medium speed, beat sugar and shortening until well blended.
Add eggs, syrup and vanilla and rum; beat until well blended and fluffy.
In medium bowl, combine flour, nutmeg, baking soda and salt.
With mixer at low speed, gradually add flour mixture to shortening mixture, beating until well blended.
Form dough into ball and wrap in plastic wrap; refrigerate several hours or overnight.
Preheat oven to 375℉ (190℃).
Divide dough into 10 pieces; roll each piece into a 15-inch rope.
Cut each rope into five 3 inch logs.
Place 2 inches apart on ungreased cookie sheets.
Bake 7 to 9 minutes until just lightly browned.
Cool 2 minutes on cookie sheet, remove to rack and cool completely.
Meanwhile, prepare icing: In small bowl combine powdered sugar and 3 tablespoon water; stir until smooth.
Dip both ends of each cookie log into icing then roll in chopped pecans.
Comments
