Eggnog Logs

Enjoy these delicious crumbly cookies made with Pillsbury® refrigerated sugar cookies - perfect for a dessert.

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  • prep time 45 min
  • total time 1 hr 15 min
  • ingredients 11
  • servings 48
 

Ingredients

Cookies

1
roll (18 oz) Pillsbury® refrigerated sugar cookies
3
tablespoons all-purpose flour
1/4
cup finely chopped pecans
1/2
teaspoon ground nutmeg
1
teaspoon rum extract

Frosting

1
to 2 tablespoons milk
1
tablespoon butter, softened
1 1/4
cups powdered sugar
1/4
teaspoon ground nutmeg
1/4
teaspoon rum extract
1/4
cup finely chopped pecans

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in remaining cookie ingredients until well blended. Shape dough into 8 (2-inch) balls, using about 1/4 cup dough per ball. Work with 1 ball of dough at a time; refrigerate remaining balls of dough until needed.
  • 2 On lightly floured surface, roll dough into 12-inch rope; cut into 2-inch pieces. Place 2 inches apart on ungreased cookie sheets. Repeat with remaining dough; refrigerate until ready to bake.
  • 3 Bake 7 to 11 minutes or until cookies are set and edges just begin to brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
  • 4 Meanwhile, in small bowl, mix 1 tablespoon milk, the butter, powdered sugar, 1/4 teaspoon nutmeg and 1/4 teaspoon rum extract with spoon until creamy, adding enough milk for desired spreading consistency.
  • 5 Frost cooled cookies. Sprinkle with 1/4 cup pecans; press in lightly. Let stand until frosting is set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.
  • 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in remaining cookie ingredients until well blended. Shape dough into 8 (2-inch) balls, using about 1/4 cup dough per ball. Work with 1 ball of dough at a time; refrigerate remaining balls of dough until needed.
  • 2 On lightly floured surface, roll dough into 12-inch rope; cut into 2-inch pieces. Place 2 inches apart on ungreased cookie sheets. Repeat with remaining dough; refrigerate until ready to bake.
  • 3 Bake 7 to 11 minutes or until cookies are set and edges just begin to brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
  • 4 Meanwhile, in small bowl, mix 1 tablespoon milk, the butter, powdered sugar, 1/4 teaspoon nutmeg and 1/4 teaspoon rum extract with spoon until creamy, adding enough milk for desired spreading consistency.
  • 5 Frost cooled cookies. Sprinkle with 1/4 cup pecans; press in lightly. Let stand until frosting is set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.

EXPERT TIPS

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Expert Tips

Do not be tempted to use real rum in the cookie dough instead of rum extract. The alcohol in the rum makes the finished cookies dry and crumbly.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
70
(
Calories from Fat
30),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1/2g,
1/2%
Trans Fat
1/2g
1/2%
),
Cholesterol
0mg
0%;
Sodium
30mg
30%;
Total Carbohydrate
10g
10%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.