Yule Log Cookies
Yield
2 dozenPrep
30 minCook
15 minReady
45 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | cup |
brown sugar
packed |
* |
3 | tablespoons |
butter
or margarine,, softened |
|
3 | tablespoons |
liquid egg substitute
thawed, or 1 egg white |
|
1 | cup |
all-purpose flour
|
|
½ | teaspoon |
baking powder
|
|
½ | teaspoon |
cardamom seeds
ground |
|
¼ | teaspoon |
baking soda
|
|
¼ | teaspoon |
cinnamon
ground |
|
¼ | teaspoon |
cloves
ground |
|
¼ | teaspoon |
allspice
ground |
|
¼ | teaspoon |
nutmeg
ground |
|
1 | x |
icing for decorating
red and green |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
118 | ml |
brown sugar
packed |
* |
45 | ml |
butter
or margarine,, softened |
|
45 | ml |
liquid egg substitute
thawed, or 1 egg white |
|
237 | ml |
all-purpose flour
|
|
2.5 | ml |
baking powder
|
|
2.5 | ml |
cardamom seeds
ground |
|
1.3 | ml |
baking soda
|
|
1.3 | ml |
cinnamon
ground |
|
1.3 | ml |
cloves
ground |
|
1.3 | ml |
allspice
ground |
|
1.3 | ml |
nutmeg
ground |
|
1 | x |
icing for decorating
red and green |
* |
Directions
Preheat oven to 375℉ (190℃).
In a medium bowl, beat the brown sugar and margarine until blended.
Add the egg product; 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 10½-inch logs; flatten slightly to 1¼ 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 ¾ 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.