Nutmeg Cookie Logs

I first made these a couple years ago for Christmas. I was kind of surprised at how well they were received, and these quickly became a holiday favorite. It calls for rum extract, but I think it's somewhat optional. I know that this past Christmas I made them without it, and everyone still seemed to love them.

Yields 5 dozen cookies.

Ingredients:

Cookies:

• 3/4 cup sugar
• 1 cup margarine or butter, softened
• 2 tsp vanilla
• 2 tsp rum extract (optional)
• 1 egg
• 3 cups all purpose flour
• 1 tsp nutmeg

Frosting:

• 2 cups powdered sugar
• 3 Tbsp margarine or butter, softened
• 3/4 tsp rum extract (optional)
• 1/4 tsp vanilla
• 2 to 3 Tbsp half-and-half or milk
• Nutmeg

Directions:

1. In large bowl, combine sugar, 1 cup margarine, 2 tsp vanilla, 2 tsp rum extract, and egg. Beat until light and fluffy.

2. Add flour and 1 tsp nutmeg; mix well.  Cover dough with plastic wrap; refrigerate about 45 minutes for easier handling.

3. Heat oven to 350°F. Divide dough into 12 pieces. On floured surface, shape each piece of dough into a long rope, 1/2 inch in diameter and about 15 inches long. Cut into 3-inch lengths; place on ungreased cookie sheets.

4. Bake at 350°F for 12 to 15 minutes or until edges are light golden brown. Immediately remove from cookie sheets; place on wire racks. Cool about 20 minutes or until completely cooled.

5. In small bowl, combine all frosting ingredients except nutmet, adding enough milk for desired spreading consistency. Spread on top and sides of cookies. Sprinkle lightly with nutmeg. Let stand until frosting is set before storing.

And here's another video on making cookies. I don't think this one turned out as well as my first. Oh well. Let me know what you think.

Cream Cheese Candy Cane Cookies

I got this recipe from the Nov 2001 issue of Pillsbury Classic Cookbooks, and I've made these cookies pretty much every year since. It's a relatively quick and easy recipe - as far as cookie recipes go.

Yields 3 dozen.

Ingredients:

• ¼ c butter, softened
• 1 (3-oz) pkg. cream cheese, softened
• 1 egg
• 1 (18.25-oz) white cake mix
• ¼ tsp red gel or paste icing color

Directions:
1. Heat oven to 350°F. In large bowl, combine butter, cream cheese and egg; blend well. Add cake mix; mix until well blended. Divide dough in half. Add food color to half of dough; blend well for even red color.

2. For each cookie, measure 1 tsp white dough and 1 tsp red dough. Roll out each into 4-inch rope. Place ropes side by side. Lightly roll together; twist. Place 2-inches apart on ungreased cookie sheet; shape each to resemble a candy cane.

3. Bake at 350°F for 7 to 9 min or just until edges are golden brown. Immediately remove from cookie sheets.

Check out my first baking video for a demonstration of how I shaped these cookies.