Goddess Rhiannon
December 7th, 2005, 10:38 PM
Yule Log Cookies
Ingredients:
1/2 cup Brown sugar, firmly packed
3 Tablespoons Butter or margarine, softened
1 Egg
1 cup All-purpose flour
1/2 teaspoon Baking powder
1/2 teaspoon Ground cardamom
1/4 teaspoon Baking soda
1/4 teaspoon Ground cinnamon
1/4 teaspoon Ground cloves
1/4 teaspoon Ground allspice
1/4 teaspoon Ground nutmeg
Red and green decorator icing
Preheat oven to 375 degrees. In a medium bowl, beat the brown sugar
and margarine until blended. Add the egg; beat until well blended.
Lightly spoon flour into measuring cup; level off. Add the flour,
baking powder, baking soda and spices; mix well. Divide the dough in
half. On a lightly floured surface, roll each half of dough with your
hands to make two 10 1/2 inch logs; flatten slightly to 1 1/4 inches in
diameter. With a spatula, place the logs 2 to 3 inches apart on an
ungreased cookie sheet. Dip a non-serrated knife in water; score each
log diagonally at 3/4 inch intervals. Bake for 11 to 13 minutes, or
until set and no longer moist. Cool for 1 minute. Remove from the
cookie sheet; place on a wire rack. Cool for 5 minutes. With a
serrated knife, cut the logs at the scored lines. Cool completely.
Decorate each cookie with decorator icing to resemble a holly leaf
and berries.
Original source unknown, but very appreciated
Ingredients:
1/2 cup Brown sugar, firmly packed
3 Tablespoons Butter or margarine, softened
1 Egg
1 cup All-purpose flour
1/2 teaspoon Baking powder
1/2 teaspoon Ground cardamom
1/4 teaspoon Baking soda
1/4 teaspoon Ground cinnamon
1/4 teaspoon Ground cloves
1/4 teaspoon Ground allspice
1/4 teaspoon Ground nutmeg
Red and green decorator icing
Preheat oven to 375 degrees. In a medium bowl, beat the brown sugar
and margarine until blended. Add the egg; beat until well blended.
Lightly spoon flour into measuring cup; level off. Add the flour,
baking powder, baking soda and spices; mix well. Divide the dough in
half. On a lightly floured surface, roll each half of dough with your
hands to make two 10 1/2 inch logs; flatten slightly to 1 1/4 inches in
diameter. With a spatula, place the logs 2 to 3 inches apart on an
ungreased cookie sheet. Dip a non-serrated knife in water; score each
log diagonally at 3/4 inch intervals. Bake for 11 to 13 minutes, or
until set and no longer moist. Cool for 1 minute. Remove from the
cookie sheet; place on a wire rack. Cool for 5 minutes. With a
serrated knife, cut the logs at the scored lines. Cool completely.
Decorate each cookie with decorator icing to resemble a holly leaf
and berries.
Original source unknown, but very appreciated