Chocolate Almond Logs Recipe

5 1 1
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Chocolate Almond Logs Recipe

Read Reviews
5 1 1
Publisher Photo
These awesome almond and chocolate treats are always popular at our annual church cookie sale. The tray empties in no time!
MAKES:
20 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min./batch + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup plus 1 tablespoon butter-flavored shortening, divided
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 2-1/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon salt
  • 1 cup white chips or 6 ounces white candy coating, coarsely chopped
  • 1/2 cup chopped almonds

Directions

In a small bowl, cream butter, 1/2 cup shortening and sugar. Beat in egg and extract. Combine the flour, cocoa and salt; gradually add to creamed mixture.
Shape rounded tablespoonfuls of dough into 2-1/2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until set. Cool on wire racks.
In a small saucepan over low heat, melt white chips and remaining shortening. Dip one end of each cookie in melted chips; allow excess to drip off. Roll in almonds. Place on waxed paper to firm. Yield: about 3 dozen.
Originally published as Chocolate Almond Logs in Country Woman November/December 2006, p35

  • 1/2 cup butter, softened
  • 1/2 cup plus 1 tablespoon butter-flavored shortening, divided
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 2-1/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon salt
  • 1 cup white chips or 6 ounces white candy coating, coarsely chopped
  • 1/2 cup chopped almonds
  1. In a small bowl, cream butter, 1/2 cup shortening and sugar. Beat in egg and extract. Combine the flour, cocoa and salt; gradually add to creamed mixture.
  2. Shape rounded tablespoonfuls of dough into 2-1/2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until set. Cool on wire racks.
  3. In a small saucepan over low heat, melt white chips and remaining shortening. Dip one end of each cookie in melted chips; allow excess to drip off. Roll in almonds. Place on waxed paper to firm. Yield: about 3 dozen.
Originally published as Chocolate Almond Logs in Country Woman November/December 2006, p35

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MY REVIEW
anitap User ID: 1231340 164118
Reviewed Dec. 2, 2008

"these were very easy to make,and they taste great!"

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