Yule Log Cookies

Name: Yule Log Cookies
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 4 dozen.
Ingredients: 2/3 cup pistachios; 2 tablespoons sugar; 4 cups semisweet chocolate chips, divided; 1/2 cup butter, softened; 1-1/2 cups packed brown sugar; 2 large eggs; 1/4 cup whole milk; 1 teaspoon almond extract; 3-1/4 cups all-purpose flour; 2 tablespoons baking cocoa; 2 teaspoons baking powder; 3/4 teaspoon salt; 1 large egg white, lightly beaten; 2 tablespoons shortening; Ground pistachios; MUSHROOMS:; Miniature marshmallows; Baking cocoa

The adorable little cookie yule logs will look fantastic on any cookie tray. The chewy brownie-like cookies are coated with chocolate and sprinkled with ground pistachios. The miniature mushrooms are super easy to make.—Taste of Home Test Kitchen

Ingredients

2/3 cup pistachios
2 tablespoons sugar
4 cups semisweet chocolate chips, divided
1/2 cup butter, softened
1-1/2 cups packed brown sugar
2 large eggs
1/4 cup whole milk
1 teaspoon almond extract
3-1/4 cups all-purpose flour
2 tablespoons baking cocoa
2 teaspoons baking powder
3/4 teaspoon salt
1 large egg white, lightly beaten
2 tablespoons shortening
Ground pistachios
MUSHROOMS:
Miniature marshmallows
Baking cocoa

Directions

Place the pistachios and sugar in a food processor; cover and process until ground. Set aside. In a microwave, melt 1 cup chocolate chips; stir until smooth.
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, melted chocolate, milk and almond extract. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well. Stir in pistachio mixture.
Divide dough into eight portions. Wrap in plastic and refrigerate for 3 hours or until firm.
Shape each portion into an 18-in. rope; cut each into six logs. Place 2 in. apart on greased baking sheets. Cut the ends of each log at an angle. Using a small amount of egg white, attach removed pieces to each log, forming branches.
Bake at 350° for 10-12 minutes or until set. Remove to wire racks.
In a microwave, melt remaining chocolate chips and shortening; stir until smooth. Working in batches, dip cookies in chocolate, allowing excess to drip off. With the tines of a fork, make strokes in the chocolate to resemble bark. Dust with ground pistachios.
For mushrooms, pinch half of each marshmallow to form a stem; flatten the other half for cap of mushroom. Dust tops of mushrooms with cocoa. Attach to cookies with a small amount of melted chocolate.
Let stand until set. Store in an airtight container.

Nutrition Facts

1 cookie (calculated without ground pistachios and decorations): 163 calories, 8g fat (4g saturated fat), 14mg cholesterol, 83mg sodium, 23g carbohydrate (15g sugars, 1g fiber), 2g protein.

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