Gingerbread Yule Logs
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
YIELD: 1 dozen.
I was never fond of gingerbread until I rolled it up with Nutella. These logs are a fabulous addition to any cookie platter. —Terri Gilson, Calgary, Alberta
Ingredients
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3-1/3 cups all-purpose flour
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1-1/2 teaspoons ground cinnamon
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3/4 teaspoon ground ginger
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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3/4 cup light corn syrup
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2/3 cup packed light brown sugar
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1/2 cup butter, cubed
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4 ounces cream cheese, softened
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3/4 cup Nutella
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1-1/2 teaspoons grated lime zest, optional
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DRIZZLE:
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3/4 cup confectioners' sugar
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2 tablespoons water or lime juice
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Holiday sprinkles, optional
Directions
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1.
In a small bowl, whisk the first 5 ingredients. In a large saucepan, combine corn syrup, brown sugar and butter; cook and stir over medium heat until butter is melted. Transfer to a large bowl; gradually beat flour mixture into corn syrup mixture. Beat in cream cheese. Shape dough into a disk. Wrap and refrigerate 30 minutes or until firm enough to roll.
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2.
Preheat oven to 350°. On parchment, roll dough into an 18x12-in. rectangle. Cut into three 12x6-in. rectangles.
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3.
In a small bowl, mix Nutella and, if desired, lime zest; spread over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each roll crosswise into 4 logs; place on greased baking sheets, seam side down. If desired, use the tines of a fork to make strokes in dough to resemble bark.
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4.
Bake 20-25 minutes or until bottom and edges are light brown. Remove from pans to wire racks to cool completely.
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5.
In a small bowl, mix confectioners' sugar and water until smooth; drizzle over cookies. If desired, decorate with sprinkles. Let stand until set.
Nutrition Facts
1 cookie: 459 calories, 17g fat (8g saturated fat), 30mg cholesterol, 185mg sodium, 75g carbohydrate (47g sugars, 2g fiber), 5g protein.
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