Eggnog Sugar Cookie Logs

(3)
  1 reviews
  • 45 min prep time
  • 1 hr 15 min total time
  • 11 ingredients
  • 48 servings

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

Directions

  1. 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. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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