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Chocolate Log

Chocolate Log is built on Hot Water, Butter, Granulated Sugar, Vanilla, and Baking Soda. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/3 cup
• 1/3 cup
• 1 cup
• 3/4 cup
• 1 tsp
• 1/4 tsp

Method (preview)

1. 1

   In a 5-inch bowl add hot water slowly to cocoa (unless using chocolate), mix well and let cool.

2. 2

   Cream butter thoroughly about 1 minute; add sugar gradually and beat well.

3. 3

   Add egg yolks, one at a time, and continue beating until light, about 2 minutes.

4. 4

   Add vanilla and cool cocoa mixture (or chocolate).

5. 5

   Add combined baking soda and flour, a little at a time, to form dough that will go through plastic bag and No. 7 cookie star tube.

6. 6

   After adding about 2 1/2 cups sifted flour, test dough in bag, and if it is too soft, add more flour gradually.

7. 7

   As much as 3 1/4 cups of flour may be used.

8. 8

   Always have bag less than half filled.

9. 9

   Dough must be pressed out at once onto inverted side of slightly greased pans or it will toughen and be difficult to press out through bag.

10. 10

    If dough is too stiff to squeeze through bag, add about a teaspoon or two of water or milk.

11. 11

    Leave about 1 1/2 inch space between each cookie and bake in a 350 degree oven for 20 to 30 minutes, or until firm to the touch.

12. 12

    Place on upper rack of oven last 5 minutes.

13. 13

    When done, remove or loosen at once from pans, and place on cake racks.

14. 14

    When cold, brush top only with warm corn syrup to impart glaze during cool dry weather.

15. 15

    Let stand on cake coolers until glaze sets, then cover both ends of cookies with Chocolate Frosting and finely chopped green or plain nutmeats.

16. 16

    Add 3 tablespoons hot water to 3 tablespoons unsweetened cocoa.

17. 17

    Mix until smooth; add 2 tablespoons of very soft butter, 1 tablespoon milk, 1/2 teaspoon vanilla.

18. 18

    Stir until smooth.

19. 19

    Add sifted confectioners' sugar (about 2 1/2 to 3 cups) gradually to form a medium-soft frosting that will not run.

20. 20

    To make green-colored nuts, grind (chop) them then use a green paste food coloring.

21. 21

    Add some paste to the container of nuts, then start to mix with a fork or the back of a large spoon (or rubber spatula).

22. 22

    For best results, dry the nuts in a warm oven (spread out on a cookie pan) before using.

23. 23

    Store the cookies in an air-tight container once the glaze is dry, or wrap tightly and freeze.