RumButtered Nutmeg Logs The Wooden Skillet
Beat in an egg and vanilla extract, then gradually add in a mixture of flour, nutmeg, and salt. Chill the dough for an hour, then shape into logs and cut into bite-sized pieces. Bake until lightly browned and enjoy! These Nutmeg Logs are perfect for sharing with loved ones over a cup of hot cocoa or a glass of eggnog.
Nutmeg Logs The ItsyBitsy Kitchen
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.
Nutmeg Logs ⋆ 600 of the best Christmas Cookie
Preheat oven to 350 F. Cream softened butter with the flavorings. Beat in the sugar, then mix in the egg. In a separate bowl, stir the flour, nutmeg, and salt. Mix with the butter/sugar mixture. Shape the resulting dough into snakes about 1/2 inch in diameter, and cut the pieces to 3 inches in length. Bake on a greased cookie sheet for 12-15.
Nutmeg Logs The ItsyBitsy Kitchen
Combine flour, nutmeg, and salt; gradually add to creamed mixture and mix well. 2. Divide dough into 14 pieces. Shape each portion into a 12-in. x 1/2-in. thick rope. Cut ropes into 2-in. pieces. Place 2 in. apart on greased baking sheets. 3. Bake at 350* for 9-12 minutes or until set and bottoms are lightly browned.
RumButtered Nutmeg Logs The Wooden Skillet
3 Tbs. butter, softened. 1 1/2 cups powdered sugar. 1/2 tsp. vanilla. dash of rum. 4-6 tsp. milk or cream. extra nutmeg for topping. Start by making the dough: cream together the sugar and butter, then add in the vanilla, egg, salt, and nutmeg. Gradually add in the flour until you have a dough that is no longer super sticky; I had to switch.
Love and Confections Nutmeg Logs for CookieWeek
Nutmeg Logs. Preheat your oven to 350 degrees. Cream together the first three ingredients. Blend the sugar into the butter mixture, and then add the egg, creaming together well. Sift the flour, nutmeg and salt together and then gradually add to the butter mixture. When your dough is thoroughly mixed together, shape it into long rolls, ½" in.
Love and Confections Nutmeg Logs for CookieWeek
Cooking Temperature Log Date Food Item Internal Temperature Corrective Action Employee Initial Minimum Cooking Temperatures* Poultry 165⁰F Fish, Seafood and Whole Muscle Meat 145⁰F Comminuted and Ground Meat 155⁰F Injected or Mechanically Tenderized Meat 155⁰F Comminuted Fish 155⁰F Stuffed Food 165⁰F Raw Eggs (for immediate service) 145⁰F Reheat of Food Made on Site for Hot.
Love and Confections Nutmeg Logs for CookieWeek
Whisk all of the dry ingredients in a medium to large mixing bowl. Then, combine all of the ingredients together and work the dough with your hands to mash and mix everything consistently. Preheat your oven to 175° Celsius (350° F) On a cookie pan or a piece of parchment paper form the dough into small logs.
RumButtered Nutmeg Logs The Wooden Skillet
3 cups (12 ounces) sifted flour. 1. Heat the oven to 350 degrees. In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and sugar. Beat in the egg.
Nutmeg Logs The ItsyBitsy Kitchen
Instructions. Preheat oven to 350 degrees and line 2 baking sheet with parchment paper or lightly spray with non-stick spray. Add the butter and sugar to the bowl of a stand mixer and mix until the sugar and butter are mixed - they do not have to be creamed. Add the vanilla, egg, and run extract and mix to incorporate.
Nutmeg Log Cookies Celebrate & Decorate
Combine the flour, nutmeg and salt; gradually add to creamed mixture and mix well. Divide dough into 3 portions. Roll each portion into 3/4-in.-thick logs; chill until firm, about 30 minutes. Cut into 2-in. pieces. Place on ungreased baking sheets; flatten slightly.
RumButtered Nutmeg Logs The Wooden Skillet
Make the dough - Mix together flour and nutmeg. In a separate bowl, cream together the butter and sugar. Mix in egg, vanilla, and rum. Mix in the flour thoroughly. 2. Make the logs - On a lightly floured surface, roll the dough into logs about ½ inch by 3 inches. 3.
Nutmeg Logs Christmas Cookie Recipe
Place logs on prepared baking sheet 2 inches apart. Bake for about 12 to 15 minutes or until light golden brown on the bottoms and around the edges. Make frosting while cookies are baking. For the Frosting: Place butter in bowl of mixer and beat with flat paddle on medium-high speed until creamy, about 3 minutes.
RumButtered Nutmeg Logs The Wooden Skillet
2 1/2 cups powdered sugar. 2-3 tbsp milk. 1/2 teaspoon vanilla. 1 teaspoon rum extract. Preheat oven to 350°F. In a medium bowl, combine flour and nutmeg. In the bowl of a stand mixer or using a hand mixer, beat together the butter and sugar until creamy. Beat in the vanilla extract and rum extract until combined. Add the egg and mix well.
RumButtered Nutmeg Logs The Wooden Skillet
NUTMEG LOGS - - all-purpose flour (435g), fine sea salt, freshly grated nutmeg, unsalted butter (softened, 250g), vanilla sugar (150g), large egg, vanilla extract, to 1-1/2 confectioner's sugar (128-256g), Sift the flour, salt, and nutmeg together onto a piece of parchment paper.; In a large mixing bowl, or the bowl of an electric mixer.
Christmas Nutmeg Log Cookies A Little Rosemary and Time Traditional
Instructions. soak cashews overnight or for 8 hours. preheat oven to 350f. stir together the flour, nutmeg and salt. cream together the butter and coconut sugar, gradually adding the sugar until fluffy. stir in the applesauce-flax mixture and vanilla. add the flour mixture in 3 parts, stirring to incorporate fully each time.