Save on Pinterest

Hazelnut Yule Logs

Besides being irresistibly nutty, these travel well and are a snap to make! — Barbara Burge, Los Gatos, California
  • Total Time
    Prep: 30 min. Bake: 10 min./ batch
  • Makes
    4-1/2 dozen


  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon zest
  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/2 cups finely chopped hazelnuts
  • 2 tablespoons water


  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in lemon juice and zest. In another bowl, mix flour and salt; gradually beat into creamed mixture.
  • Place hazelnuts in a small bowl. On a lightly floured surface, roll 1/2 cupfuls of dough into 1/2-in.-thick ropes, about 22-in. long. Cut ropes into 2-in. logs. Lightly brush each log with water; roll in hazelnuts to coat. Place 1 in. apart on ungreased baking sheets.
  • Bake at 375° for 8-10 minutes or until light brown. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 82 calories, 5g fat (2g saturated fat), 9mg cholesterol, 38mg sodium, 8g carbohydrate (3g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Jennifer
    Dec 23, 2020

    I followed the directions to a T. I even roasted my own hazelnuts and peeled the shells. I had no idea these cookies would taste like black licorice, which I absolutely hate. It's a tiresome recipe but probably great for those who like this type of taste. I'm sorry I dont like to give bad reviews but if I had known I wouldn't have attempted this recipe.

  • Jocelyn
    Dec 14, 2020

    A very tasty batter turned into flavorful cookies. Logs did not keep their shape 100% perfectly, but I put that down to being a slightly softer dough than perhaps I needed. A bit more flour next time, perhaps. Dough required a little kneading in my hands before I could roll it, but once that was done, it worked fine. Used dark brown sugar, so it was harder to tell when the cookies were light brown, so I may have undercooked them slightly. Still, flavorful, not too sweet, and a nice nutty crunch.

  • Tony
    Dec 8, 2020

    Batter came out like sand. Could not roll out.

  • suefalk
    Dec 18, 2019

    Very good! They remind me of pecan puffs (Mexican wedding cake.) Dense in a good way. This is a keeper!

  • Rebecca
    Jan 20, 2019

    I really loved the flavors in this recipe, however mine did not cook all the way through. Perhaps it was just the difference in my oven temperature. I'll definitely try them again. Hopefully with better results!

  • s_pants
    Feb 7, 2015

    Light and lemony. Takes some extra time to roll into ropes. Make sure to brush each side of the log with water if you want the nuts to be on both sides when rolled. I used a food chopper/processor to get the nuts finely chopped. I also subbed pecan cookie pieces that were already ground and those turned out really well, too.

  • smaggy
    Dec 3, 2012

    No comment left

  • dianewilliams1961
    Nov 13, 2012

    No comment left

  • CPASusan
    Sep 19, 2012

    No comment left