LOCATION: Recipes >> Cookie Recipes >> Chocolate Log
Chocolate Log Cookies
Makes about 60 cookies
1/3 c hot water
1/3 cup unsweetened cocoa, or 2 ounces melted baking chocolate
1 cup (1/2 lb) butter
3/4 cup granulated sugar
yolks of 2 eggs
1 tsp vanilla
1/4 tsp baking soda
About 3 cups sifted all-purpose flour
In a 5-inch bowl add hot water slowly to cocoa (unless using
chocolate), mix well and let cool. Cream butter thoroughly about
1 minute; add sugar gradually and beat well. Add egg yolks, one
at a time, and continue beating until light, about 2 minutes. Add
vanilla and cool cocoa mixture (or chocolate). Add combined baking
soda and flour, a little at a time, to form dough that will go
through plastic bag and No. 7 cookie star tube.
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
of flour may be used. Always have bag less than half filled.
Dough must be pressed out at once onto inverted side of slightly
greased pans or it will toughen and be difficult to press out
through bag. If dough is too stiff to squeeze through bag, add
about a teaspoon or two of water or milk. Leave about 1 1/2 inch
space between each cookie and bake in a 350 degree oven for 20 to
30 minutes, or until firm to the touch. Place on upper rack of
oven last 5 minutes. When done, remove or loosen at once from
pans, and place on cake racks. When cold, brush top only with warm
corn syrup to impart glaze during cool dry weather. Let stand on
cake coolers until glaze sets, then cover both ends of cookies with
Chocolate Frosting and finely chopped green or plain nutmeats.
Chocolate Frosting for Log Cookies
Add 3 tablespoons hot water to 3 tablespoons unsweetened cocoa.
Mix until smooth; add 2 tablespoons of very soft butter, 1 tablespoon
milk, 1/2 teaspoon vanilla. Stir until smooth. Add sifted
confectioners' sugar (about 2 1/2 to 3 cups) gradually to form a
medium-soft frosting that will not run.
Rather than piping individual cookies, we pipe them in a continuous
length on a clean tabletop or kitchen counter then use a small bent
metal spatula dipped in a container of flour to cut them (on an
angle) and transfer them to the cookie sheet. And, over the years
we decided to slightly modify the original recipe. We always hated
that the corn syrup glaze got sooooo hard that we'd almost break
our teeth on it. <grin> So now, rather than glazing the cookies
with corn syrup, we heat the chocolate frosting and use that as
the glaze. My mom still likes to dip each end in chocolate frosting
and then the green nuts (usually Brazil nuts or pecans), whereas
I prefer to dip one long side of the cookie in finely ground green
nuts to give the cookies the effect of green moss. (This is done
while the chocolate glaze is still wet.)
To make green-colored nuts, grind (chop) them then use a green
paste food coloring. Add some paste to the container of nuts, then
start to mix with a fork or the back of a large spoon (or rubber
spatula). To get the most consistent color, rub the nuts in between
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
pan) before using. Store the cookies in an air-tight container
once the glaze is dry, or wrap tightly and freeze.
A little bit of Bailey's Irish Cream added to the chocolate glaze
gives it a nice flavor, too! ;)
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