Hazelnut Yule Logs
Besides being irresistibly nutty, these travel well and are a snap to make! — Barbara Burge, Los Gatos, California
Ingredients
- 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
Reviews
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.
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.
Batter came out like sand. Could not roll out.
Very good! They remind me of pecan puffs (Mexican wedding cake.) Dense in a good way. This is a keeper!
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!
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.
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