Nutmeg Logs Christmas Cookie

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 tsp Almond extract
  • 3 cups Flour
  • 1 1/2 tsp Nutmeg
  • 1 Nutmeg
  • 3 cups Powdered sugar
  • 1 tsp Rum or rum flavoring
  • 1/4 tsp Salt
  • 3/4 cup Sugar
  • 2 tsp Vanilla

• Dairy

  • 1 1/8 cup Butter, unsalted
  • 3 oz Greek yogurt cream cheese
  • 1 tbsp Half & half or milk

Found on chaosisbliss.com

Description

Ingredients

• 1 cup unsalted butter, softened
• 1½ tsp vanilla extract
• ½ tsp almond extract
• ¾ cup sugar
• 1 egg
• 3 cups flour
• 1½ tsp nutmeg
• ¼ tsp salt
• 3 oz. Greek yogurt cream cheese, softened (I found at Kroger, or use ⅓ fat Neufchatel as an alternative)
• 2 Tbs unsalted butter, softened
• 1 tsp rum or rum flavoring (could use almond instead)
• ½ tsp vanilla extract
• 3 cups powdered sugar
• 1 Tbs half & half or milk
• Nutmeg for sprinkling

Directions

• Preheat oven to 350°.
• In a mixer, cream butter with vanilla and almond flavorings.
• Gradually beat in sugar, then blend in egg.
• In a separate bowl, mix together flour, nutmeg and salt.
• Add to butter mixture and blend well.
• Grease or lay parchment paper onto a cookie sheet.
• Divide and shape dough into long rolls around 1 thick.
• Cut into 2 to 2½ sections and separate by an inch or so (they dont spread much at all).
• Bake at 350° for 12-14 minutes.
• Cool on wire rack before frosting.
• To make frosting, cream together the Greek yogurt cream cheese with butter until well blended.
• Add in flavorings; mix well.
• Slowly add in powdered sugar, stopping to scrape sides a few times.
• Mix in half & half until well combined.
• Spread a light layer onto cookies and before the icing hardens, sprinkle lightly with nutmeg.