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KITCHEN TO KITCHEN
2008 Holiday Cookie Contest Recipe: Lusciously Nutty Holiday Logs
M.L., Waukesha, WI
These are so cute! You will love the unique combination of fresh orange and dark chocolate. Walnuts add the perfect complement of health and crunch. Plus, they look great on a cookie plate.
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 1/4 hours
TO MAKE AHEAD: Store in an airtight container at room temperature for up to 2 days or freeze without the chocolate drizzle (Step 8) for up to 1 month. Defrost at room temperature before decorating with the chocolate drizzle.
Makes 2 dozen cookies.
Logs
1 cup finely chopped walnuts
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon freshly grated orange zest
8 sheets phyllo dough, thawed according to package directions
Canola oil cooking spray
1 tablespoon plus 2 teaspoons sugar for sprinkling
Topping
1/3 cup semisweet chocolate chips
1. Preheat oven to 300°F. Line a large baking sheet with parchment paper or a nonstick baking mat.
2. To prepare logs: Combine nuts, 1/3 cup sugar, cinnamon, cloves and orange zest in a small bowl.
3. Place one sheet of phyllo dough on a clean, dry surface or large cutting board. Coat thoroughly with cooking spray. Top with another sheet of phyllo and coat with cooking spray. Sprinkle 1/4 of the walnut mixture evenly over the phyllo.
4. Cut the large phyllo rectangle lengthwise into 3 strips using a sharp knife. Cut each long strip in half crosswise to form 6 smaller rectangular strips.
5. Beginning at short ends, loosely roll each strip into a neat log. Repeat with the remaining phyllo and walnut mixture.
6. Place the logs about 1/2 inch apart on the prepared baking sheet. Spray tops lightly with cooking spray and sprinkle with the 1 tablespoon plus 2 teaspoons sugar.
7. Bake the logs until golden, about 25 minutes. Let cool completely.
8. To prepare topping: Place chocolate chips in a small microwave safe dish. Microwave on High power for 30 seconds. Stir. Continue to microwave at 20 second intervals until melted, stirring after each interval. Transfer the chocolate to an inside corner of a plastic sandwich bag. Snip off on corner of the bag, making a small opening in bag, being cautious not to make opening too large. Squeeze melted chocolate in a curvy pattern across the top of each cooled log. Let stand at room temperature until the chocolate is completely set.
NUTRITIONAL INFORMATION: Per cookie: 76 calories; 4 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 9 g carbohydrate; 1 g protein; 1 g fiber; 31 mg sodium; 36 mg potassium.
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| USER COMMENTS — Add Your Comment |
How would olive oil work? I cannot use canola oil. It is hard on my system. Nora
Nora, Colorado Springs, CO |
I love the combination of the dark chocolate and orange zest. The cookies are very elegant looking and I will definitly try this recipe.
Laura, Spokane, WA |
These sound & look great. Don't know if I would try as there seems to be more in preparation. But I might.
Chris Gregory, Tremont, IL |
Oh my god, my mouth is salivating! This is a definite "try me"! Can these be made ahead of time and frozen?
Elaine Brod, Waldwick, NJ |
Nora, try infusing light olive oil with orange rind for a few days before using it -- brush it on lightly. You'll probably pick up some calories, but it'll still be better for you than butter/canola.
Sharon, Chicago, IL |
Nora, I substitute Olive Oil frequently for Canola Oil, no one notices the difference. As Sharon said, just use light. You don't even have to infuse the orange rind in it ahead of time.
Jeanne, Wallingford, CT |
Tried this recipe while Tropical Storm Faye kept us in for 2 days! I only had almonds on hand - they worked well. The 'cookies' are elegant; we ate them all. Best of all they were relatively low in calories.
Janice, Starke, FL |
I think these sound great. And to try the phyllo dough. They are yummy I know with butter and chocolate. Wow.
Donna Koester, Spencer, IO |
Wish I had some already made, they sound divine, I'm going to make these for my son and his wife for their 14 year anniversary party. Bet I Surprise him this year.
Virginia, Berea, KY |
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