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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Dipped Chocolate Logs Recipe

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This recipe for Dipped Chocolate Logs is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 T. baking cocoa
1/4 c. hot water
1 c. butter, softened
1/2 c. powdered sugar
1/2 c. sugar
2 egg yolks
1-1/2 tsp. vanilla extract
2-1/2 c. flour
1/4 tsp. baking soda

GLAZE:
3 T. baking cocoa
2 T. hot water
2 T. butter, softened
2 T. 2% milk
1/2 tsp. vanilla extract
2 c. powdered sugar
1/4 c. finely ground pecans
1 T. red nonpareils
Directions:
Directions:
Preheat oven to 350°. In a small bowl, mix cocoa and hot water until smooth; cool slightly. In a large bowl, cream butter and sugars until light and fluffy. 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). 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. Bake 18-22 minutes or until firm. Remove from pans to wire racks to cool completely. 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. 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.

 

 

 

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