Monday, August 18, 2014

Miniature Chocolate Yule Log Cookies

These cookies are a simple miniature version of the traditional Christmas Yule Log Cake.
This recipe was adapted from the original recipe in the December 2011 issue of Food & Wine.

Preheat the oven to 400 degrees.
Line a Sheet Pan with Parchment Paper.

6 TBS Butter, room temperature
2 TBS Granulated Sugar
2 TBS Brown Sugar
1/4 tsp Salt
1/2 tsp Vanilla
3/4 C Flour
1/3 C Cocoa Powder
2 TBS Heavy Cream

Chocolate Icing:

2 oz. Cream Cheese, room temperature
1 C Confectioner's Sugar, sifted
1.2 tsp unsweetened Cocoa Powder
1 1/2 tsp Heavy Cream
1/2 oz. unsweetened Chocolate, melted

Additional Confectioner's Sugar, sifted over the completes logs to resemble snow.

In a mixing bowl, with a hand mixer:
Granulated Sugar
Brown Sugar
Beat until creamy and the sugar is well incorporated.

Cocoa Powder
Beat on low speed until completly incorporated.
Add Heavy Cream and continue beating.

Transfer the dough to a floured work surface and roll into 2 - 16" long ropes.
Wrap them in plastic wrap and refrigerate 30 minutes.

Cut the ropes into 2" logs and Bake for 20 minutes.
Transfer the  sheet pan to a rack and cool for 10 minutes.
Transfer the logs to the rack and cool completely.


In a mixing bowl, with a hand mixer:
Cream Cheese
Confectioner's Sugar
Cocoa Powder
Heavy Cream
Beat until smooth.
Beat in Melted Chocolate.

Roughly Ice the Logs and drag the tines of a york through the icing to create the look of bark.
Allow the iced cookies to rest on the cooling rack for at least 2 hours, until the chocolate is set.
Sift Confectioner's Sugar over the logs to resemble snow.

Peace in the Kitchen!

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