On my mother’s side, my family have always been passionate about baking. Subsequently, we take Christmas cookies very seriously. I suspect the last time I shared a family Christmas cookie recipe was almost 2 years ago, with my Candy Cane Cookies and so I thought it high time to share another coveted recipe~

Each December, we stock up on butter, flour and sugar like there’s no tomorrow and make everything from scratch.

Just like her mother before her, my mother gets into a baking frenzy, whipping out Christmas cookies at speeds previously thought impossible for a home cook. She might end up with flour in her hair, but she barely breaks a sweat and in the blink of an eye will be moving onto the next batch.

Admittedly- and as a food blogger, it pains me to say this- I am not up to this level yet, not even close. I hope to get there one day, as I hope to get to the point where I’m not cursing at cookie dough for being too dry or too wet or too warm or too cold, thus affecting my ability to make delicious Christmas cookies.

Regardless of my questionable cookie expertise, making our family’s cookies is a tradition I look forward to every year. Lining the table and every other flat countertop-like space in the house with cooling racks full of cookies before pulling out the mismatched cookie tins, tearing and folding the wax paper into shape and layering them between the stacks of delicious morsels- that’s what really makes the Christmas season for me.

Every family has different traditions, different family recipes and -I hope- cookies. As we continue into December, moving to the end of the year, I hope you are able to take time to enjoy some quiet moments and maybe make some fresh cookies at home.

Nutmeg Log Cookies

Cookies:

1 Cup Salted Butter

2 tsp Vanilla Extract

2 tsp Rum Extract

3/4 Cup Sugar

1 Egg

3 Cups Flour

1 tsp Ground Nutmeg

Icing:

2 TBSP Butter

1/2 tsp Vanilla Extract

1 tsp Rum Extract

2 1/2 Cups Confectioners Sugar

2-3 TBSP Milk or Cream

 

Sprinkles

 

Make the Cookies:

Preheat oven to 350°F.

Using a stand mixer, cream the butter. Add flavorings, sugar, egg, nutmeg and flour, one cup at a time. Once the dough has come into a ball, remove from the mixing bowl and separate into parts, rolling into long “logs” that are 1/2 inch in diameter. Cut into 2 inch pieces.

Place the logs onto an un-greased baking sheet, about half an inch apart (they won’t expand too much).

Bake for 12-15 minutes, or until the cookies are very lightly browned on the bottom (they should only have a slight bit of coloring). Carefully take the cookies off the baking sheet and allow them to cool on a wire cooling rack.

Prepare the Icing:
Cream the butter, add in the flavorings. Add in the confectioners sugar one cup at a time, alternating with the milk/cream. Blend until smooth.

Assemble:
Once the logs are completely cooled, with a knife or small spatula, spread approximately one teaspoon of icing onto the top of each log. Add the sprinkles by either sprinkling them on top (which can potentially be messy), or by adding them to a small plate, and pressing the iced tops into the sprinkles.

Serve and enjoy, or pack away until you are ready (wait until the icing has set before packing them though)!