Ingredients Jump to Instructions ↓

  1. Chocolate Log Cookies

  2. Makes about 60 cookies

  3. 1/3 c hot water

  4. 1/3 cup unsweetened cocoa, or 2 ounces melted baking chocolate

  5. 1 cup (1/2 lb) butter

  6. 3/4 cup granulated sugar

  7. yolks of 2 eggs

  8. 1 tsp vanilla

  9. 1/4 tsp baking soda

  10. About 3 cups sifted all-purpose flour

  11. 5-inch bowl add hot water slowly to cocoa

  12. chocolate), mix well and let cool. Cream butter thoroughly about 1 minute; add sugar gradually and beat well. Add egg yolks, one

  13. at a time, and continue beating until light, about 2 minutes. Add

  14. vanilla and cool cocoa mixture (or chocolate). Add combined baking

  15. soda and flour, a little at a time, to form dough that will go

  16. through plastic bag and No. 7 cookie star tube.

  17. After adding about 2 1/2 cups sifted flour, test dough in bag, and if it is too soft, add more flour gradually. As much as 3 1/4 cups

  18. of flour may be used. Always have bag less than half filled.

  19. Dough must be pressed out at once onto inverted side of slightly

  20. greased pans or it will toughen and be difficult to press out

  21. through bag. If dough is too stiff to squeeze through bag, add

  22. about a teaspoon or two of water or milk. Leave about 1 1/2 inch

  23. 350 degree oven for 20 to

  24. 30 minutes, or until firm to the touch. Place on upper rack of

  25. oven last 5 minutes. When done, remove or loosen at once from

  26. pans, and place on cake racks. When cold, brush top only with warm

  27. corn syrup to impart glaze during cool dry weather. Let stand on

  28. cake coolers until glaze sets, then cover both ends of cookies with

  29. Chocolate Frosting and finely chopped green or plain nutmeats.

  30. Chocolate Frosting for Log Cookies

  31. 3 tablespoons hot water to

  32. 3 tablespoons unsweetened cocoa.

  33. 2 tablespoons of very soft butter,

  34. 1 tablespoon

  35. milk, 1/2 teaspoon vanilla. Stir until smooth. Add sifted

  36. 2 1/2 to 3 cups

  37. medium-soft frosting that will not run.

  38. Rather than piping individual cookies, we pipe them in a continuous

  39. length on a clean tabletop or kitchen counter then use a small bent

  40. metal spatula dipped in a container of flour to cut them (on an

  41. angle) and transfer them to the cookie sheet. And, over the years

  42. we decided to slightly modify the original recipe. We always hated

  43. that the corn syrup glaze got sooooo hard that we'd almost break

  44. our teeth on it. <grin> So now, rather than glazing the cookies

  45. with corn syrup, we heat the chocolate frosting and use that as

  46. the glaze. My mom still likes to dip each end in chocolate frosting

  47. and then the green nuts (usually Brazil nuts or pecans), whereas

  48. I prefer to dip one long side of the cookie in finely ground green

  49. nuts to give the cookies the effect of green moss. (This is done

  50. while the chocolate glaze is still wet.)

  51. To make green-colored nuts, grind (chop) them then use a green

  52. paste food coloring. Add some paste to the container of nuts, then

  53. start to mix with a fork or the back of a large spoon (or rubber

  54. spatula). To get the most consistent color, rub the nuts in between

  55. the palms of your hands until all nuts are evenly colored. For best results, dry the nuts in a warm oven (spread out on a cookie

  56. pan) before using. Store the cookies in an air-tight container

  57. once the glaze is dry, or wrap tightly and freeze.

  58. A little bit of Bailey's Irish Cream added to the chocolate glaze

  59. gives it a nice flavor, too! ;)


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