Rum Nutmeg Logs

By Yankee Magazine

Dec 15 2011

This April 1997 edition of “Recipe with a History” featured a popular cookie recipe for Aunt Betty’s Rum Nutmeg Logs, a favorite Easter cookie submitted by Sandy Teixeira from Gloucester, Massachusetts.


5 dozen cookies

For the Cookies


1 cup soft unsalted butter or margarine
3/4 cup granulated sugar
1 teaspoon vanilla
2 teaspoons rum flavoring
1 large egg
3 cups all-purpose flour
1 teaspoon nutmeg
1/4 teaspoon salt


Preheat the oven to 350 degrees and grease or line a large baking sheet with parchment.

For the dough, cream together the butter, sugar, vanilla, rum flavoring, and egg until light and fluffy. In a separate bowl, whisk together the flour, nutmeg, and salt. Gradually add the dry ingredients to the creamed mixture until well incorporated, scraping the sides of the bowl with a rubber spatula as needed.

Roll the dough into a snake (1/2-inch diameter) on a floured board. Cut into 3-inch pieces. Place on prepared baking sheet (all should fit on one large sheet). Bake for 12-15 minutes.

Cool, frost, and sprinkle with nutmeg.

For the Frosting


1/3 cup unsalted butter
1 teaspoon vanilla
2 teaspoons rum flavoring
2 cups confectioners’ sugar
2 tablespoons light cream (or milk)


Beat butter until soft, then beat in remaining ingredients.