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I first made these rich and tender cookies as a teenager and now make them for my husband and our two sons. The smiles on their faces are well worth the time and effort. —Michele Fenner, Girard, Pennsylvania
Nutritional Facts 1 serving (2 each) equals 188 calories, 13 g fat (7 g saturated fat), 20 mg cholesterol, 79 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Festive Shortbread Logs in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p95
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Reviewed on Dec. 21, 2010 by tina11676
I loved this recipe as a basic recipe but wanted more flavor in the cookie itself. So, to the cookie batter, I added 1/2 t. ground nutmeg, 1/2 teaspoon ground cinnamon, 1/4 cup finely ground pecans or pecans, and an additional 1 t. vanilla extract. It doesn't make the cookie spicy, it just gives it a bump. I increased the baking time to 12 to 13 minutes because I was finding that the centers were not fully cooked and that isn't appealing in a shortbread cookie. For the chocolate mixture, I used half semi-sweet chunks and 1/2 special dark morsels. To make it a smoother consistency, I also added 1/4 to 1/2 cup of whole milk and 1 teaspoon vanilla to the chocolate before melting. I did melt it in the microwave but found it cooled to fast while dipping so kept my glass bowl sitting in a hot pan of water. For the ground nuts, I substituted pecans and added in 1/4 cup toffee morsels.
Reviewed on Dec. 15, 2007 by possumfran
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