Dipped Chocolate Logs

Name: Dipped Chocolate Logs
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; 1-1/2 teaspoons vanilla extract; 2-1/2 cups all-purpose flour; 1/4 teaspoon baking soda; 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

17 ingredients

7 steps

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
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/4 teaspoon baking soda
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

Directions

1

Preheat oven to 350°. In a small bowl, mix cocoa and hot water until smooth; cool slightly.
2

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).
3

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
4

.
5

Bake 18-22 minutes or until firm. Remove from pans to wire racks to cool completely.
6

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.
7

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.