Yule Log Shortbread
MAKES
42 cookies
TAKES
Prep time: 30 minutes
Cook time: 15
Total: 45 minutes
✻ ABOUT THIS RECIPE
The toasty, warm aroma of freshly ground cardamom is a truly incredible one to fill your home with this holiday season. Amplified with some freshly grated nutmeg and just a hint of cinnamon, these simple, spiced shortbread cookies take the shape of a classic holiday Yule Log - with significantly less fuss and effort. These cookies are a wonderful addition to a holiday cookie box due to their cute shape, and they keep well stored in an airtight container for up to 2 weeks.
INGREDIENTS
Shortbread
seeds from 20 green cardamom pods (or 3 g / 1 teaspoon ground cardamom)
280 g / 2 ⅔ cups all purpose flour
3 g / ¾ teaspoon fine sea salt
2 g / ½ teaspoon freshly grated nutmeg
< 1 g / pinch ground cinnamon
226 g / 8 ounces (1 cup) unsalted butter
113 g / 1 cup powdered sugar
56 g / 1 large egg, at room temperature
4 g / ¾ teaspoon vanilla bean paste or 1 ½ teaspoons vanilla extract
warm water, as needed for finishing
Finishing
56 g / ½ cup powdered sugar
3 g / 1 teaspoon ground cardamom
Bake This Recipe With Me:
METHOD
1. In a small saute pan, toast the cardamom seeds over medium-low heat until fragrant, about 1 minute. Transfer to a spice grinder or mortar and pestle and grind into a fine powder.
2. In a medium bowl, whisk the ground cardamom, flour, salt, nutmeg, and cinnamon together to combine
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and powdered sugar on medium speed until light and fluffy, 3-4 minutes. Scrape the base and sides of the bowl well.
4. Add the egg and mix on medium speed to combine, 1-2 minutes more. Scrape the bowl well, and add the vanilla and mix well to combine, 1 minute more.
5. Add the flour mixture, and mix on low speed until a smooth dough forms. Scrape the bowl well and mix for 15-30 seconds more.
6. Divide the dough into 6 even pieces (about 115 g / 4 ounces each). On a lightly floured work surface, gently roll each piece into a log about 1 ½ inch / 4 cm in diameter. The dough is ready to be shaped right away - but if it feels too soft or sticky to handle, wrap each piece tightly in plastic or beeswax wrap, and refrigerate for 15 minutes before proceeding.
7. Preheat the oven to 350°F / 175°C with the oven racks in the upper and lower thirds of the oven. You’ll need 4 baking sheets to bake the full batch of cookies - but you can shape the cookies, and work in batches if you only have one or two trays. Line baking sheet(s) with parchment paper.
8. Working with one piece of dough at a time, roll it into a thinner log on a lightly floured surface. Roll each piece of dough into a rope about 21 inch / 53 cm long. Cut the rope into 7 even pieces about 3 inch / 5 cm long.
9. Use a sharp paring knife to cut the ends off of each piece of dough - cut on the bias to help create more of a “log” look to the ends of the cookie. Use your finger to dab one side of each of the ends with warm water, then gently place both pieces onto the piece of dough to create the “knobs” in the “log”.
10. Repeat this process with all of the pieces of dough. Transfer the cookies to the prepared baking sheet(s), leaving about 2 inch / 5 cm between each piece.
11. Transfer the baking sheets to the oven, and bake until the cookie begins to brown slightly around the edges, 15-18 minutes. I bake two trays at a time, and rotate the trays between oven racks halfway through baking.
13. In a medium bowl, sift the powdered sugar and cardamom together to combine. Whisk the sifted mixture a few times to make sure it’s evenly incorporated.
12. While the cookies are still warm, generously sift the powdered sugar over each cookie. Cool the cookies completely on the to the baking sheets.
NOTES
If you like, you can also use freshly toasted cardamom for the finishing sugar, too - just double the amount from the beginning - use half in the cookie and half for the finishing sugar.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
