Yule Cookies Food

YULE LOG COOKIES

Steps:

• Place the pistachios and sugar in a food processor; cover and process until ground. Set aside. In a microwave, melt 1 cup chocolate chips; stir until smooth., In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, melted chocolate, milk and almond extract. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well. Stir in pistachio mixture., Divide dough into eight portions. Wrap in plastic and refrigerate for 3 hours or until firm., Shape each portion into an 18-in. rope; cut each into six logs. Place 2 in. apart on greased baking sheets. Cut the ends of each log at an angle. Using a small amount of egg white, attach removed pieces to each log, forming branches., Bake at 350° for 10-12 minutes or until set. Remove to wire racks., In a microwave, melt remaining chocolate chips and shortening; stir until smooth. Working in batches, dip cookies in chocolate, allowing excess to drip off. With the tines of a fork, make strokes in the chocolate to resemble bark. Dust with ground pistachios., For mushrooms, pinch half of each marshmallow to form a stem; flatten the other half for cap of mushroom. Dust tops of mushrooms with cocoa. Attach to cookies with a small amount of melted chocolate., Let stand until set. Store in an airtight container.

PROSPERITY YULE COOKIES

Steps:

• Set up your space where you will be making your cookies. Make sure you have all the tools you need.
• Place your green candle to the right of you, and the gold candle to the left. Leave enough space to work between them.
• Ring your bell 3 times to cleanse the space of any negativity.
• Take a moment to center yourself, and to visualize prosperity for anyone who will be eating these cookies.
• Light the candles, first the gold, then the green.
• Light your incense and place it far enough away that the scent won't make the cookies taste off.
• Put parchment paper down on your cookie sheets.
• Preheat the oven to 375 F.
• In a small bowl, combine flour, baking soda, baking powder, nutmeg, cinnamon, and allspice.
• In a large bowl, cream the butter and sugar until smooth.
• Beat in an egg and the vanilla into the creamed butter and sugar.
• Fold in the dry ingredients gradually until well mixed.
• Take about a teaspoonful of dough rolled into balls, and place them on the parchment lined cookie sheets.
• While you do this, visualize prosperity for those who will eat the cookies again. What does that look like for each individual? Don't forget to visualize prosperity for yourself if you will eat the cookies as well.
• Bake 8 to 10 minutes or until the cookies are golden. Use this time to meditate on prosperity and happiness for your loved ones.
• Remove from oven and let stand for 2 minutes.
• Allow to cool on wire racks.
• Let the candles and incense burn down completely.

YULE MOON COOKIES

Steps:

• Combine the butter and sugar in a mixer bowl and cream together until fluffy and light. Add grated lemon peel, salt, flour, almonds, and vanilla. Mix well. Place dough in a covered container and place in the refrigerator for several hours (or overnight) until chilled. When ready to bake, preheat oven to 325 degrees F. Roll dough out to 1/8-inch thickness. Cut with crescent cookie cutter. Reroll scraps and cut again (you may need to re-chill the dough to make it workable). Place the cutouts 1/2-inch apart on an ungreased baking sheet. Bake at 325 degrees F for 8-10 minutes or until done. Remove from oven and let cool on the baking sheet for 1 minute then remove to a cooking rack. To ice the cookies, combine the confectioners sugar, vanilla, and water until smooth. Add additional water if needed. Spread the icing over the tops of the warm cookies. Alternately, sprinkle warm cookies with powdered sugar instead of icing them.

CHOCOLATE YULE LOG

Steps:

• Whip powdered sugar, butter, cocoa powder, salt, and coffee liqueur together in the bowl of a stand mixer on high speed. Transfer buttercream into a separate bowl and add mascarpone cheese. Mix until combined; set aside.
• Preheat the oven to 400 degrees F (200 degrees C). Brush a little melted butter over a 13x18-inch rimmed sheet pan. Line pan with parchment paper and brush remaining melted butter on top.
• Combine cocoa powder, salt, and flour together in a bowl; whisk or sift to break up clumps.
• Place eggs in the clean bowl of your stand mixer. Add sugar and whip until fluffy, thick, and very light in color. Add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed for a few seconds. Beat in remaining cocoa mixture on low for a few seconds. Switch to high speed; stop once mixture is moistened but not fully blended. Pull off the whisk attachment and whisk batter with it until evenly blended.
• Pour batter onto the prepared sheet pan and spread out with a spatula, leaving some room around the edges. Tap pan on the counter to knock out the large bubbles.
• Bake in the preheated oven until top is dry and edges start to pull away from the sides, 8 to 10 minutes.
• Dust a clean kitchen towel with enough powdered sugar to cover an area slightly larger than the sponge cake. Remove cake from the oven. Run a knife around the edges of the pan. Sprinkle some powdered sugar over the top. Run a spatula under the parchment paper to make sure it's not stuck to the pan.
• Quickly flip pan on top of the sugared area to invert the cake. Remove parchment paper and dust cake with more powdered sugar. Gently roll cake up inside the towel; allow to cool for 15 minutes.
• Unroll cake and dollop buttercream on top, reserving some for later. Spread frosting to the edges. Roll cake up over the frosting, using the towel to lift it if needed. Sprinkle more powdered sugar on top. Wrap log in plastic wrap. Refrigerate until firm, about 2 hours.
• Combine chocolate chips and hot cream in a bowl. Let sit for 1 minute. Whisk until chocolate melts.
• Make an angled cut 3 inches from one end of the log. Place log on a parchment-lined sheet pan. Apply some buttercream to the angled slice and attach it to one side. Spread a layer of ganache all over the cake, except for the swirls. Refrigerate for 15 minutes to firm up ganache.
• Carve lines into the ganache using the tip of a knife to create the appearance of tree bark. Refrigerate until completely chilled before serving. Dust with cocoa powder and powdered sugar.

CHOCOLATE-NUT YULE LOG COOKIES

Steps:

• Preheat oven to 350.
• In a large mixing bowl, combine butter, sugar, vanilla, and eggs until light & fluffy.
• Add salt & mix well, then cup-by-cup add the flour.
• Last, add the chopped chips and mix well.
• Shape dough into little "logs" (about 1 1/2" long).
• Arrange "logs" on UNgreased cookie sheets fairly close together (don't spread much) -- about 14 to a 10x15 sheet.
• Bake for 12-15 minutes (golden brown); transfer to a cooling rack.
• Melt the shortening & chocolate chips, stirring to mix smoothly.
• Dip one end of each cookie into the chocolate, scraping off the bottom against the edge of the bowl; dip cookie into chopped nuts, then return it to the cooling rack (place waxed paper underneath to catch the chocolate drips).
• OR sprinkle with seasonal or holiday sprinkles and skip the nuts altogether.
• Let cookies sit on racks until firm.
• Store in covered tins with waxed paper between the layers.

YULE LOVE THESE SUGAR PLUM COOKIES

Steps:

• Preheat oven to 400°F Slice cookies into 1/8 inch slices.
• To half the cookies, cut out centers using a small Christmas cookie cutter (or carefully use a sharp pointed knife to make a tree or simple design).
• To the other half, use a marble or small round item and indent a small well in the center, rolling almost to the edges with the marble.
• Place about 1/2 tsp of the plum preserves leaving the edges free of jam. Top with the cut out slices. Press edges to seal and sprinkle with the colored sugar crystals.
• Place onto a parchment lined baking sheet and bake aprox 8-10 minutes.

CLASSIC YULE LOG

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 15x10-inch jelly roll pan. Line with waxed paper. Grease paper.
• Sift together flour, cocoa, baking powder, and salt.
• Beat together sugar and egg yolks at high speed until light and fluffy. At low speed, alternately beat milk and flour mixture into egg mixture.
• Using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form. Fold one third of beaten whites into batter. Fold in remaining whites. Spread batter in prepared pan; smooth top.
• Bake cake at 350 degrees F (175 degrees C) until set, 12 minutes.
• Dust a clean cloth with confectioners' sugar. Turn cake out onto prepared cloth. Remove waxed paper. Trim cake edges. Starting with a long side, roll up cake, jelly-roll style. Transfer, seam-side down, to a wire rack to cool for 30 minutes.
• Unroll cake; remove cloth. Spread whipped cream over cake to within 1 inch of edges. Re-roll cake. Place, seam-side down, on serving plate.
• To prepare frosting, in a small saucepan, bring heavy cream, melted chocolate, and butter to a boil over medium heat, stirring vigorously until blended. Remove from heat. Let stand until set. Spread frosting over top and sides of cake.
• To prepare garnish, dust work surface with confectioners' sugar. Knead food coloring into marzipan until blended. Using a rolling pin dusted with confectioners' sugar, roll marzipan to a 1/8-inch thickness. Using a small knife, cut out leaves. Arrange leaves, cinnamon candies, and snowmen on top of cake and around plate. Dust with confectioners' sugar. Enjoy!