Eggnog Logs — The Cookie That Rode Along in Every Delivery Box

Christmas at the Thunderbolt house. Twenty-two delivery dinners (the Henderson delivery team is efficient now — Denise, Monique, Kayla, Devon, Robert, all working like a well-oiled kitchen) plus the family dinner. Twenty-six people at the family table this year. The plywood extension AND a second folding table from the church, borrowed with Deacon Harris's blessing. The house cannot hold us. The food spills into the yard. The noise spills into the marsh. We are overflowing, baby, and I am grateful for every drop.

Amara "helped" with the dressing this year. She crumbled cornbread with her hands, which means she ate half the cornbread before it got into the bowl, which means I had to make extra cornbread, which means Amara has discovered the loop hole in Granny's kitchen: if you eat the ingredients, Granny makes more. She is three. She is a genius. She is a Henderson.

Elijah, at seven weeks, slept through Christmas dinner in his car seat under the tree, which is the most peaceful thing any Henderson has ever done at a holiday gathering. Marcus sat beside the car seat and ate one-handed, the other hand resting on his son's chest, the way new fathers do — checking, always checking, making sure the breathing continues. I know that gesture. I did it with Earl Jr. and Patricia and Michael and Denise. I did it with Kayla when she came to us at two. The hand on the chest. The counting of breaths. The love that can only be expressed through monitoring.

I said grace. "Lord, we started this year with a vaccine and we're ending it with a book and a baby and a boil and a kitchen so full I can't find the sink. Thank you for every single plate and every single name and every single Henderson who showed up to eat. May next year overflow even more. Amen."

Now go on and feed somebody.

When you’re feeding twenty-six people at the table and sending boxes out with Denise, Monique, Kayla, Devon, and Robert to twenty-two more families, you need something that travels well and still tastes like you meant it — something that says Christmas the second it hits your tongue. That’s these Eggnog Logs. I tuck a half-dozen into every delivery box, right alongside the dinner plates, because no neighbor of mine is getting through December without a little nutmeg and butter and a cookie that tastes like the holidays smell. Amara got into these too, naturally — she’s got a gift for finding every sweet thing in this kitchen.

Eggnog Logs

Prep Time: 20 min | Cook Time: 15 min | Chill Time: 30 min | Total Time: 1 hr 5 min | Servings: 36 cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup powdered sugar, sifted
• 1/4 cup eggnog
• 1 tsp pure vanilla extract
• 1/2 tsp rum extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• Eggnog Frosting:
• 1 1/2 cups powdered sugar, sifted
• 3 tbsp eggnog
• 1/4 tsp rum extract
• Ground nutmeg, for dusting

Instructions

1. Cream the butter. In a large bowl, beat the softened butter and powdered sugar together on medium speed until light and fluffy, about 2–3 minutes.
2. Add the wet ingredients. Mix in the eggnog, vanilla extract, and rum extract until fully combined.
3. Mix in the dry ingredients. Add the flour, nutmeg, and salt, stirring on low speed until a soft dough forms. Do not overmix.
4. Chill the dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, until firm enough to handle.
5. Preheat the oven. Heat oven to 350°F. Line two baking sheets with parchment paper.
6. Shape the logs. Scoop rounded tablespoons of dough and roll each between your palms into a 2 1/2-inch log shape. Place 1 inch apart on the prepared baking sheets.
7. Bake. Bake for 12–15 minutes, until the bottoms are lightly golden and the tops are just set. Do not overbake — the cookies should remain pale. Cool completely on a wire rack before frosting.
8. Make the frosting. Whisk together the powdered sugar, eggnog, and rum extract until smooth. The frosting should be thick but spreadable; add eggnog a teaspoon at a time if needed.
9. Frost and finish. Spread or pipe a thin line of frosting along the top of each cooled log. Immediately dust lightly with ground nutmeg. Let frosting set for 15 minutes before packaging or serving.

Nutrition (per serving)

Calories: 98 | Protein: 1g | Fat: 5g | Carbs: 13g | Fiber: 0g | Sodium: 22mg