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 completed logs to resemble snow.

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

Add:
Flour
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.

Icing:

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.

Enjoy!
Peace in the Kitchen!