Festive Shortbread Logs Recipe
Festive Shortbread Logs Recipe photo by Taste of Home
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Festive Shortbread Logs Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES: 24 servings


  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 cups semisweet chocolate chips
  • 4 teaspoons shortening
  • 3/4 cup ground walnuts

Nutritional Facts

2 each: 188 calories, 13g fat (7g saturated fat), 20mg cholesterol, 79mg sodium, 17g carbohydrate (9g sugars, 1g fiber), 2g protein.


  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add vanilla. Gradually add flour and mix well.
  2. With lightly floured hands, shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until edges and bottom are lightly browned. Cool for 2-3 minutes before removing to wire racks.
  3. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle chocolate over half of the cookies. Dip one end of remaining cookies into chocolate; allow excess to drip off. Sprinkle with walnuts. Place on waxed paper; let stand until set. Yield: 4 dozen.
Originally published as Festive Shortbread Logs in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p95

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tina11676 User ID: 4379066 87900
Reviewed Dec. 21, 2010

"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."

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