Ingredients[edit | edit source]

Cookies[edit | edit source]

Icing[edit | edit source]

Directions[edit | edit source]

  1. Beat sugar and Crisco until well blended.
  2. Add egg, syrup, vanilla and rum; beat until fluffy.
  3. Combine flour, nutmeg, baking soda, and salt.
  4. Add to creamed mixture slowly and at low speed until well blended.
  5. Wrap with plastic and chill several hours or overnight.
  6. Preheat oven to 375°F.
  7. And put foil on cooling surface.
  8. Divide dough into 10 portions.
  9. Roll each into a 15" rope, then cut into 3" logs.
  10. Place logs 2" apart on ungreased baking sheets.
  11. Bake, one sheet at a time, about 7 – 9 minutes until lightly browned.
  12. Cool 2 minutes on sheets, remove to foil to cool completely.
  13. Combine powdered sugar and water.
  14. Dip ends of logs into icing; roll in pecans.
  15. Put back on foil until icing sets.
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