DIPPED CHOCOLATE LOGS
When my sister and I were little, we used to beg my mother and grandmother to make these buttery chocolate cookies during the holidays. Now, as moms ourselves, we get together every year to make Christmas cookies, and the chocolate logs are always on the top of our list. —Deanna Markkos, Western Springs, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 3 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a small bowl, mix cocoa and hot water until smooth; cool slightly., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg yolks, vanilla and cocoa mixture. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture (dough will be stiff)., Cut a large hole in the tip of a pastry bag; insert #829 or other open star pastry tip. Working in batches, pipe dough to form 2-1/2-in.-long logs, 2 in. apart, onto ungreased baking sheets., Bake until firm, 18-22 minutes. Remove from pans to wire racks to cool completely., For glaze, in a small bowl, mix cocoa and hot water until smooth; stir in butter, milk and vanilla. Gradually add confectioners' sugar, mixing until smooth., Dip each cookie halfway into warm glaze, holding cookie at a slight angle; allow excess to drip off. Place on waxed paper. Immediately sprinkle with pecans and nonpareils. Let stand until set.
Nutrition Facts : Calories 140 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 56mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE-DIPPED MAPLE LOG ROLLS
This is a perfect application for maple butter, combining with almond for the filling and garnishing the dark chocolate crust. An elegant dessert for holiday guests.
Categories Cakes
Yield 12 portions
Number Of Ingredients 5
Steps:
- In a bowl, combine maple butter and almond powder until you obtain a spread-like consistency. Set aside.
- Using a rolling-pin, flatten the bread slices, spread with almond mixture, then roll up into little logs. Refrigerate for 1 hour.
- Melt chocolate in double boiler over low heat. Remove from heat.
- Working with one at a time, dip the log rolls in the melted chocolate, and allow them to set in the fridge.
- In a bowl, melt maple butter in the microwave for 30 seconds over high heat. Using a cone made out of wax paper or a spoon, decorate the logs with the melted maple butter.
ORANGE-ALMOND CHOCOLATE LOGS
A sure hit for the holidays, these lovely logs from our Test Kitchen staff feature the can't-beat combination of almond, orange and chocolate.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, cream the butter, almond paste and 1/2 teaspoon orange zest until light and fluffy. In a microwave, melt white baking chocolate; stir until smooth. Gradually add to creamed mixture. Slowly stir in orange juice. Beat until smooth. Cover and refrigerate for 20 minutes or until easy to handle, stirring occasionally., Shape into 2-in. logs; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 30 minutes or until firm. Combine coarse sugar and remaining orange zest; set aside., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip logs in chocolate, allowing excess to drip off. Place on waxed paper-lined baking sheets. Sprinkle with sugar mixture. Let stand until firm.
Nutrition Facts : Calories 182 calories, Fat 12g fat (7g saturated fat), Cholesterol 9mg cholesterol, Sodium 29mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
MAPLE CREAMS CANDY BY FREDA
This was my Grandmothers favorite Candy, and Making this sure does bring back Memories. I am Posting this in her Memory. These are very Creamy, and when Dipped In Chocolate, Are Just to good to pass up. I have added (3) Versions, One with Nuts and one with out, one dipped in Butterscotch, one in Chocolate. So Many Versions and...
Provided by FREDA GABLE
Categories Candies
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. In a small saucepan, add Condensed Milk, and cubed butter, Stir over Low heat just til melted.
- 2. Measure all the 7 1/2 C of Pdr Sugar, & Place Pdr Sugar in large seperate Bowl or sauce pan. When Butter and Milk Mixture is Melted, Pour into the Pdr Sugar; Add Flavorings, Now. ( I used Mapleine) Stir Till smooth and no lumps. Mixture will be thick and hard to stir. It should be a creamy texture. Divide Mixture in 1/2. Place 1 C Nuts in one 1/2 of the mixture. Place in refer to Chill 1 hr.
- 3. Remove from Refer, with small ice cream scoop, Roll into 1" balls. Place on WAX paper or Parchment paper lined baking sheet. Chill again not less than 1 hr.
- 4. While mixture is chilling: Melt Choc Chips,& Shortening, Stir til smooth. Remove balls from Refer, and dip one at a time, allowng excess to drip off, Place on paper lined sheet, and let stand to set. Store in AIRTIGHT container. . . and enjoy. NOTE & TIP; If Making ahead of time, The mixture will freeze for at least 2-3 Months before dipping in Chocolate. Mixture Needs to Thaw, (Yet chilled,) before dipping, into the Chocolate if You choose to make and freeze these ahead of time.
- 5. These maple creams are Heavenly. . . Guaranteed EASY, & Will bring back "old memories" of Days Past.
CHOCOLATE DIPPED PECAN LOGS
This shortbread cookie is chock full of nuts and then dipped in bittersweet chocolate. Adapted from All Butter Fresh Cream Sugar Packed Baking Book by Judy Rosenberg. Enjoy!
Provided by Sharon123
Categories Dessert
Time 55m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 325*F.
- Line 2 cookie sheets with parchment paper or leave the sheets ungreased.
- Using electric mixer on medium speed, cream butter, sugar and vanilla in medium mixing bowl until light and fluffy, about 1 1/2 minutes. Stop the mixer once or twice to scrape down bowl with rubber spatula.
- Add flour and salt and blend on medium speed about 1 minute. Scrape the bowl and add the nuts with several more turns of the mixer.
- Measure out slightly rounded tbls. of dough and shape them into little logs 2 1/2" long. Place the logs 1 1/2" apart on prpared cookie sheets. Flatten slightly with your palm so they are about 1 1/2" wide.
- Bake cookies until lightly golden, about 30-35 minutes. Cool on cookie sheets.
- When cookies are cool, melt the chocolate in top of double boiler placed over simmering water.
- Pour the melted chocolate into a small deep bowl and dip half of each cookie into the chocolate, using the rim of the bowl to scrape any excess chocolate off the bottom of the cookie.
- As they are dipped, place the cookies on a large sheet of waxed paper and allow to set until the chocolate hardens, several hours. If it is a humid day, refrigerate them in order to speed the procees. Enjoy!
BIRCH PRETZEL LOGS
At the root of this treat is plenty of penny-wise practicality. "I first started making the 'logs' after I saw some chocolate-dipped pretzels at a shop," explains Mary Biebl of St. Paul, Minnesota. "They sure were appealing-but the price was outrageous. So I came up with my own version. "Nowadays, I often tie bundles of plastic-wrapped 'logs' with ribbons to give out a Christmas, or I'll set a stack out on a pretty plate for a party."-Mary Biebl, St. Paul, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 4
Steps:
- In a microwave, melt candy coating; stir until smooth. Pour into an ungreased 8-in. square pan or a tall glass. Roll or dip pretzels in coating, leaving 1 in. of space on the end you are holding; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until set. , In a microwave, melt chocolate chips; stir until smooth. Pour into a small resealable plastic bag. Carefully cut a very small hole in the bottom corner of the bag. Pipe stripe markings across the pretzel rods to resemble birch trees. Allow to set. Store in an airtight container.
Nutrition Facts :
EASY DOUBLE-DIPPED CHOCOLATE AND NUT SHORTBREAD LOGS
These are cookies shaped in a small log and dipped in chocolate then nuts on both ends..they are SO easy to make and absolutely OUT OF THIS WORLD! You can just dip one end of the cookie in chocolate and nuts if desired, you will only need 1 cup of chocolate chips with 1 tablespoon shortening for only one side. If you are using salted butter, then omit the pinch of salt. These are a must for your holiday baking tray, you will love these, I promise! Cooking time is only estimated depending on the size of logs.
Provided by Kittencalrecipezazz
Categories Dessert
Time 35m
Yield 35-40 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 325°.
- Lightly grease cookie/baking sheets.
- In a bowl cream butter, vanilla and icing sugar for about 5 minutes until very fluffy (beat no less than 5 minutes!).
- Mix in flour and pinch of salt (if you are using salted butter, omit salt) mix till combined.
- Stir in 1 cup mini chocolate chips.
- Gather up about 1-1/2 tablespoons dough and shape into about 2 x 1/2-inch logs (or you can make them into larger size if desired).
- Place on cookie sheets about 1-1/2-inches apart.
- Bake for about 10-14 minutes or until the logs are firm.
- Let cookies cool COMPLETELY in the pan before removing them to a rack (they will break if moved when warm!).
- In a microwave or a double boiler melt the remaining 2 cups mini chocolate chips with 2 tablespoons Crisco shortening until smooth.
- Dip one end in the chocolate then into the chopped nuts.
- Holding the cookie in the middle, repeat with the other end of the cookie.
- Place on waxed paper to set.
Nutrition Facts : Calories 195.2, Fat 14.3, SaturatedFat 6.5, Cholesterol 13.9, Sodium 7.1, Carbohydrate 17.3, Fiber 1.5, Sugar 9.9, Protein 2.3
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