Mocha Yule Logs
2 sticks unsalted butter, softened
1 pkg (3 oz) cream cheese. softened
1 cup granulated sugar
1 large egg
4 tsp instant coffee powder, dissolved in 1 tbsp water
2 tsp vanilla extract
1/4 tsp salt
3 squares (1 oz each) unsweetened chocolate, melted and cooled
2 1/2 cups all purpose flour
2 squares (1 oz each) white chocolate, chopped
3/4 cup slivered almonds, toasted
Heat oven to 350 degrees. You will need a pastry bag fitted with a star tip that has a 1/2 inch opening.
Beat butter, cream cheese, sugar and egg in a large bowl with mixer on medium speed until creamy. Add coffee mixture, vanilla and salt. Add unsweetened chocolate; beat until and fluffy. With mixer on low speed, gradually beat in flour until a soft dough forms.
Fill prepared pastry bag with dough. Pipe long logs (the width of the baking sheet) onto ungreased baking sheets. 1 inch apart. Bake 12 minutes or until cookies are golden brown on bottom edge. Cool 2 minutes on pan on wire rack. Cut diagonally into smaller logs with a small serrated knife. cool completely on wire racks.
To decorate; place white chocolate in a small ziptop bag and seal. Place bag in a bowl of hot water until chocolate melts; squeeze bag to blend. Cut tip off one corner. Pipe lines in grooves of cookies, Place a few slivered almonds on chocolate, parallel with the lines in the cookie. Refrigerate or leave in a cool place until chocolate sets.
Store airtight with wax paper between layers at cool room temperature up to 1 week, or freeze up to 1 month.
To toast slivered almonds, place on a baking sheet in a 350 degree oven 5-7 minutes, until lightly golden and fragrant. Cool completely. Makes about 10 dozen.