---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Eggnog Logs
  Categories: Cookies
       Yield: 50 servings
  
   1 1/4 c  Sugar
       1 c  Butter-flavor crisco
       1    Eggs
     1/4 c  Light corn syrup
       1 ts Vanilla
       1 ts Rum extract
       3 c  Flour
   1 1/2 ts Nutmeg
       1 ts Baking soda
     1/2 ts Salt
       1 c  Powdered sugar
       3 tb Water
       1 c  Pecans, toasted; finely chop
  
       In large bowl with electric mixer at medium speed, beat sugar and
   shortening until well blended. Add eggs, syrup and vanilla and rum; beat
   until well blended and fluffy. In medium bowl, combine flour, nutmeg,
   baking soda and salt. With mixer at low speed, gradually add flour mixture
   to shortening mixture, beating until well blended. Form dough into ball and
   wrap in plastic wrap; refrigerate several hours or overnight.
       Preheat oven to 375 degrees. Divide dough into 10 pieces; roll each
   piece into a 15-inch rope. Cut each rope into five 3 logs. Place 2 inches
   apart on ungreased cookie sheets. Bake 7 to 9 minutes until just lightly
   browned. Cool 2 minutes on cookie sheet, remove to rack and cool
   completely.
       Meanwhile, prepare icing: In small bowl combine powdered sugar and 3 T.
   water; stir until smooth. Dip both ends of each cookie log into icing then
   roll in chopped pecans.
  
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