Print Options

Back to Yule Log Cookies >

Include these items:

Taste of Home Logo

Yule Log Cookies

Yule Log Cookies
The adorable little cookie yule logs will look fantastic on any cookie tray. The chewy brown-like cookies and coated with chocolate and sprinkled with ground pistachios. The miniature mushrooms are super easy to make.—Taste of Home Test Kitchen
48 ServingsPrep: 2 hours + chilling Bake: 10 min./batch + standing

Ingredients

  • 2/3 cup pistachios
  • 2 tablespoons sugar
  • 4 cups semisweet chocolate chips, divided
  • 1/2 cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 2 eggs
  • 1/4 cup whole milk
  • 1 teaspoon almond extract
  • 3-1/4 cups all-purpose flour
  • 2 tablespoons baking cocoa
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 egg white, lightly beaten
  • 2 tablespoons shortening
  • Ground pistachios
  • MUSHROOMS:
  • Miniature marshmallows
  • Baking cocoa

Directions

  • 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
© Taste of Home 2013

2 of 2

Yule Log Cookies (continued)

Directions (continued)

  • 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 wrap 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. Yield: 4 dozen.
Nutrition Facts: 1 cookie (calculated without ground pistachios and decorations) equals 163 calories, 8 g fat (4 g saturated fat), 14 mg cholesterol, 83 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.
© Taste of Home 2013