Festive little yule logs are irresistibly dense and chewy thanks to the toffee bits that melt into the dough. Since the cookies are conspicuously covered in icing sugar and cinnamon, no one will be able to sneak one without leaving evidence!
- Portion size 48 servings
- Credits : Canadian Living Magazine: November 2013
Cinnamon Sugar Dust:
MethodIn large bowl, beat butter with icing sugar until fluffy; beat in egg and vanilla. Whisk together flour, pecans, cinnamon and allspice; stir into butter mixture until blended. Stir in toffee pieces. Divide dough into sixths; roll out each into 14-inch (35 cm) long rope. Cut each rope into 8 pieces; arrange on parchment paper–lined rimless baking sheets. Refrigerate until firm, about 20 minutes.
Make-ahead: Freeze until solid, about 2 hours. Transfer to airtight container; freeze for up to 1 month. Thaw on parchment paper–lined rimless baking sheets, about 20 minutes.
Bake on top and bottom racks in 375 F (190 C) oven, switching and rotating pans halfway through, until bottoms begin to brown, 10 to 12 minutes. Let cool on pans on racks.
Make-ahead: Store in airtight container for up to 5 days.
Cinnamon Sugar Dust: Meanwhile, stir icing sugar with cinnamon; add cookies and toss to coat.
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 28 mg
- Sugars 5 g
- Protein 1 g
- Calories 81.0
- Total fat 5 g
- Potassium 17 mg
- Cholesterol 12 mg
- Saturated fat 2 g
- Total carbohydrate 9 g
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 3.0