Homemade cookies are always head-and-shoulders better than store bought. The following recipes will verify that fact. 

NUTMEG COOKIE LOGS

Carol McCormack

Stir together:

3 c. sifted flour

1 Tbs. nutmeg

Cream:

1 c. butter; gradually add ¾ c. sugar, creaming well

Blend in: 1 unbeaten egg

2 tsp. vanilla

2 tsp. rum flavoring

Add gradually to dry ingredients mixing thoroughly. Shape pieces of dough on lightly floured surface into long rolls ½-inch in diameter; then cut in 3-inch lengths. Place on ungreased baking sheet. Bake in moderate oven (350ºF.) 12-15 minutes until lightly browned. Cool. Spread frosting on tops and sides of cookies. Mark frosting with tines of fork to resemble bark. Sprinkle lightly with nutmeg. Let dry.

Frosting:

Cream 2 Tbs. butter with ½ tsp. vanilla and 1 tsp. rum flavoring. Blend in ½ c. sifted confectioners’ sugar alternately with 2-3 Tbs. of undiluted evaporated milk or cream. Beat well after each addition ...