Christmas Log Cookies are beautifully impressive, and so very delicious that you may wish you had locks on the cookie tins!
I have never before shared this recipe…
How to Bake Christmas Log Cookies:
Type: Cookie Recipe
Serve with: coffee, tea or milk
Prep Time: 30 min
Bake Time: 8 – 10 min
Cool Time: 10 – 15 min
Yields: 7 dozen cookies, resulting in about 3 1/2 dozen logs, depending on log size
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1/4 tsp salt
- ~ 1/2 cup raspberry, cherry or strawberry jam or jelly – enough to spread on one side of each log; avoid jam with large chunks of fruit
- ~ 1/2 – 3/4 cup chocolate shot/sprinkles
- ~ 4 oz melted chocolate + 1/2 tsp butter – combined
- * confectioners sugar – optional; to sprinkle over cookies prior to dipping ends into chocolate & after sandwiching them, if desired
* Tip: I usually omit the step of the confectioners sugar, but if I’m in a creative mood, I go ahead & do this.
- Cream butter; gradually add sugar, creaming well.
- Beat in egg & vanilla extract.
- Gradually stir in flour mixed with salt.
- Using a cookie press, with an appropriate shaped disc to get long strips, make strips of cookie dough from one end of a cold, ungreased cookie sheet to the other end.
- When all strips per sheet are pressed out, each strip is cut into approximately 2 – 2 1/2 inch segments, slightly separating each segment with a sharp knife by about 1/4 inch.
- Bake the cookies at 370 degrees F in a preheated oven for 8 – 10 min, or until edges are lightly browned.
- Cool, and after a few minutes, remove each cookie gently onto cooling racks, and continue to cool to room temperature.
- Arrange cookies into pairs, side by side, so they are about the same length & shape.
- Spread strawberry, cherry or raspberry jam or jelly on one half of each pair on the smooth side.
- Stick each cookie together to its other half, like a sandwich. * Optional: Sprinkle with confectioners sugar, if desired.
- Dip each end of the log cookie into melted chocolate. Then, directly into chocolate shot/sprinkles. * Tip: Chocolate shot is a collection of little, round segments of chocolate that resemble brown coconut, and can be purchased where you buy other cookie & cake decorations.
- Place the cookies on cooling racks to dry the chocolate.
- When the chocolate has firmed up, the logs can be transferred to suitable tins or plastic containers with parchment or waxed paper between each layer. Store in a cool, dry location or the freezer.
Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:
I hope you enjoy this Christmas Recipe on Cooking with Kimberly. Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
- Chocolate Dipped Almond Crescent Cookies Recipe: Bittersweet Chocolate with Almonds Day
- How to Bake Kahlua Oatmeal Chocolate Chip Cookies
- How to Bake Ingrid’s Peanut Butter Cookies: National Cookie Month
- How to Bake Christmas Oatmeal Frosties
- How to Bake Rose’s Pecan Cookies