This recipe is very much like the one for Nutmeg Cookie Logs that I got from one of the Pillsbury pamplet cookbooks years ago. The dough is formed into "ropes" and cut into three inch lengths, then baked. Then the "logs" are frosted, and one runs the tines of a fork over the top to give the impression of snow covered logs. That recipe is always a big hit whenever I bake it. The frosting hardened enough that the cookies can be carefully stacked and not lose the impression. I would not try shipping them. YES! I got the recipe from my Gramma Coppolino years ago from a cookie exchange, and used to make logs. Then I discovered that they taste the same even if they don't look like logs, and they are ready faster. :) ~ MaryJane

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