Posted By Ingrid Turner on Dec 19, 2013 in Baking, Chocolate, Christmas, Cookie Recipe, Desserts, Featured, Holidays & Events, How To Cook, Sweets, Vegetarian | 0 comments

Christmas Log Cookies are beautifully impressive, and so very delicious that you may wish you had locks on the cookie tins!

Both children & adults alike really enjoy these tasty Christmas goodies, so I usually make 3 or 4 batches at a time. Don’t forget about cookies for Santa too! 😉

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

Ingredients:

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.

Instructions:

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.