Directions

In medium bowl, beat butter, sugar, nutmeg and salt until blended and creamy. Add the egg; beat until well blended. Add the flour, and beat until a stiff dough forms. Divide dough into 8 portions; shape each into a fat log. Wrap and refrigerate 1 hour.

Heat oven to 350°F. On a lightly floured surface, roll each dough log into an 18-in. rope with your hands; cut into 6 logs. Repeat with remaining dough. Place the logs 2 to 3 in. apart on an ungreased baking sheet. Cut ends of each log on the bias, reserving dough scraps. Brush logs with eggwhite wash and attach the dough scraps as “cut stumps” to logs (use 2 stumps per log). Bake for 14 to 16 minutes until dry and set. Cool for 1 minute; transfer from baking sheet to a wire rack and cool completely.

To decorate: Lightly dust logs with confectioners’ sugar, or lightly frost with melted white chocolate or vanilla frosting. Roll out a gumdrop and cut out tiny holly leaves. Attach 2 leaves and a red nonpareil to each log with a dab of melted white chocolate.

Storage Tip: Keep airtight with wax paper between layers at cool room temperature up to 2 weeks.