Name: Dipped Chocolate Logs
Prep time: 1 h
Cook time: 1 h
Yield: 3
Ingredients: 6 tablespoons baking cocoa -; 1/4 cup hot water -; 1 cup butter, softened -; 1/2 cup confectioners' sugar -; 1/2 cup sugar -; 2 large egg yolks, room temperature -; 1-1/2 teaspoons vanilla extract -; 2-1/2 cups all-purpose flour -; 1/4 teaspoon baking soda -; Glaze: -; 3 tablespoons baking cocoa -; 2 tablespoons hot water -; 2 tablespoons butter, softened -; 2 tablespoons 2% milk -; 1/2 teaspoon vanilla extract -; 2 cups confectioners' sugar -; 1/4 cup finely ground pecans -; 1 tablespoon red nonpareils -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Dipped Chocolate Logs

1. 6 tablespoons baking cocoa -

2. 1/4 cup hot water -

3. 1 cup butter, softened -

4. 1/2 cup confectioners' sugar -

5. 1/2 cup sugar -

6. 2 large egg yolks, room temperature -

7. 1-1/2 teaspoons vanilla extract -

8. 2-1/2 cups all-purpose flour -

9. 1/4 teaspoon baking soda -

10. Glaze: -

11. 3 tablespoons baking cocoa -

12. 2 tablespoons hot water -

13. 2 tablespoons butter, softened -

14. 2 tablespoons 2% milk -

15. 1/2 teaspoon vanilla extract -

16. 2 cups confectioners' sugar -

17. 1/4 cup finely ground pecans -

18. 1 tablespoon red nonpareils -

How to cook deliciously - Dipped Chocolate Logs

1. Stage

Preheat oven to 350°. In a small bowl, mix cocoa and hot water until smooth; cool slightly.

2. Stage

In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg yolks, vanilla and cocoa mixture. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture (dough will be stiff).

3. Stage

Cut a large hole in the tip of a pastry bag; insert #829 or other open star pastry tip. Working in batches, pipe dough to form 2-1/2-in.-long logs, 2 in. apart, onto ungreased baking sheets.

4. Stage

Bake until firm, 18-22 minutes. Remove from pans to wire racks to cool completely.

5. Stage

For glaze, in a small bowl, mix cocoa and hot water until smooth; stir in butter, milk and vanilla. Gradually add confectioners' sugar, mixing until smooth.

6. Stage

Dip each cookie halfway into warm glaze, holding cookie at a slight angle; allow excess to drip off. Place on waxed paper. Immediately sprinkle with pecans and nonpareils. Let stand until set.