We gave the classic holiday roulade also known as a Bûche de Noël a mini makeover. These bite-size Yule logs have a tart and citrusy dough complemented with a sweet “bark” coating of white or semisweet chocolate. Miniature Gumdrop Mushrooms and Leaves add a precious level of detail to your small-scale masterpiece. For more festive cookie recipes, get our November/December issue.
Cranberry Orange Yule Log Cookies
Makes 24
Ingredients
- ½ cup (113 grams) unsalted butter, softened
- ½ cup (60 grams) confectioners’ sugar
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) ground nutmeg
- 1 large egg (50 grams), separated
- 1¼ cups (156 grams) all-purpose flour
- ⅓ cup (43 grams) chopped dried cranberries
- 1 teaspoon (3 grams) orange zest
- 1 teaspoon (5 grams) water
- 2 ounces (55 grams) white chocolate, chopped
- 2 ounces (55 grams) semisweet chocolate, chopped
- Gumdrop Mushrooms and Leaves (recipe follows)
- Garnish: confectioners’ sugar
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, salt, and nutmeg at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolk, beating until combined.
- In a medium bowl, whisk together flour, cranberries, and zest. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Divide dough into 4 equal portions. Shape into disks, and wrap in plastic wrap. Refrigerate for 1 hour.
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- On a lightly floured surface, roll each disk into an 18-inch-long rope. Cut each rope into 6 (3-inch-long) logs. Cut ¼ inch off ends of each log on a bias, reserving dough scraps. Place logs on prepared pans.
- In a small bowl, whisk together egg white and 1 teaspoon (5 grams) water. Brush logs and reserved dough scraps with egg wash, and adhere 2 reserved dough scraps to each log to create stumps.
- Bake until lightly golden, 8 to 10 minutes. Remove from oven, and let cool completely.
- In a microwave-safe bowl, heat white chocolate on high in 30-second intervals,stirring between each, until melted and smooth. Repeat with semisweet chocolate. Dip each log in melted chocolate, coating top and sides of cookie. Using a fork, create bark lines on chocolate-coated cookies. Adhere Gumdrop Mushrooms and Leaves to cookies as desired. Let chocolate set. Garnish with confectioners’ sugar, if desired.
Gumdrop Mushrooms and Leaves
Makes 60 mushrooms and 40 leaves
Ingredients
- 5 red gumdrops
- 4 white gumdrops
- 1 ounce (30 grams) white chocolate, melted
- 3 green gumdrops
Instructions
- Line a baking sheet with parchment paper.
- Roll out red gumdrops to flatten. Using the tip of a Wilton #10 round piping tip, cut out 60 circles (about 12 per gumdrop).
- Roll out white gumdrops to flatten. Cut into very thin strips. Using melted white chocolate, adhere each strip to flat side of a red disk. Place mushrooms, strip side up, on prepared pan. Let chocolate set for 1 hour.
- Roll out green gumdrops to flatten. Using a Wilton #104 leaf piping tip, cut out 40 teardrop leaves. Store in an airtight container at room temperature for up to 2 weeks.
Couldn’t make look that nice but they taste amazing. Thank you for the recipe