Hazelnut Campfire Logs with Coffee Frosting
We give a cottage-country feel to this melt-in-your-mouth holiday classic by shaping the cookies into logs and adding coffee-frosting or drizzled chocolate “bark.”
- Serves: about 4 dozen logs
- Course: Desserts
Hazelnut Campfire Logs
- 1 cup butter, softened (250 ml)
- 1/2 cup granulated sugar (125 ml)
- 2 cups all-purpose flour (500 ml)
- 2 tbsp cornstarch (30 ml)
- 1 cup finely chopped hazelnuts
- 1 cup (filberts) (250 ml)
- 1 cup melted semi-sweet chocolate or Coffee Frosting (recipe follows)
- cocoa (optional)
- 2 tsp instant coffee powder (10 ml)
- 2 tbsp warm milk (30 ml)
- 1/4 cup butter, softened (60 ml)
- 2 cups icing sugar, sifted (500 ml)
- Preheat oven to 300°F (150°C).
Hazelnut Campfire LogsIn a large bowl, cream butter and sugar until light and creamy. Stir in flour and cornstarch. Mix well, then work dough with hands until smooth. Mix in nuts.
- Shape dough into pencil shapes about 2" x 1/2" (5 cm x 1 cm). (Dough will flatten and spread a little when baked to form logs.) Place on ungreased baking sheets.
- Bake in centre of preheated oven for 15–20 minutes, or until cookies are just starting to brown around edges. Cool 10 minutes on sheets, then remove and cool completely on racks.
- Drizzle tops of cooled cookies with melted semi-sweet chocolate or spread with Coffee Frosting. Run the tines of a fork down the frosting to add texture to the “bark.” Dust frosting with cocoa if desired.
- Stir coffee powder into warm milk to dissolve.
- In a small bowl, cream butter and icing sugar together, adding coffee mixture as needed to make a smooth, spreadable frosting. Makes enough for 4 dozen logs.