Festive Shortbread Logs Recipes

Steps:

• In a mixing bowl, cream butter and confectioners' sugar. Add vanilla. Gradually add flour; mix well.
• With lightly floured hands, shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 9-11 minutes or until edges and bottom are lightly browned. Cool for 2-3 minutes before removing to wire racks.
• In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Drizzle chocolate over half of the cookies. Dip one end of remaining cookies into chocolate, then sprinkle with walnuts.

Steps:

• In a mixing bowl, cream butter and confectioners' sugar. Add vanilla. Gradually add flour; mix well.
• With lightly floured hands, shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 9-11 minutes or until edges and bottom are lightly browned. Cool for 2-3 minutes before removing to wire racks.
• In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Drizzle chocolate over half of the cookies. Dip one end of remaining cookies into chocolate, then sprinkle with walnuts.

Steps:

• In a mixing bowl, cream butter and confectioners' sugar. Add vanilla. Gradually add flour; mix well.
• With lightly floured hands, shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 9-11 minutes or until edges and bottom are lightly browned. Cool for 2-3 minutes before removing to wire racks.
• In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Drizzle chocolate over half of the cookies. Dip one end of remaining cookies into chocolate, then sprinkle with walnuts.

Steps:

• In a mixing bowl, cream butter and confectioners' sugar. Add vanilla. Gradually add flour; mix well.
• With lightly floured hands, shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 9-11 minutes or until edges and bottom are lightly browned. Cool for 2-3 minutes before removing to wire racks.
• In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Drizzle chocolate over half of the cookies. Dip one end of remaining cookies into chocolate, then sprinkle with walnuts.

Steps:

• In a mixing bowl, cream butter and confectioners' sugar. Add vanilla. Gradually add flour; mix well.
• With lightly floured hands, shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 9-11 minutes or until edges and bottom are lightly browned. Cool for 2-3 minutes before removing to wire racks.
• In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Drizzle chocolate over half of the cookies. Dip one end of remaining cookies into chocolate, then sprinkle with walnuts.

Steps:

• In a food processor, combine butter, confectioners' sugar, and salt; process until smooth. Add flour and pulse just until combined. Form dough into an 8-inch-long round or square log; wrap tightly in plastic and freeze until firm, 30 minutes (or up to 1 month).
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough into 1/4-inch-thick slices. Dip edges in sugar if desired and transfer to two parchment-lined baking sheets. Bake until cookies are golden brown around edges, 15 to 18 minutes, rotating sheets halfway through. Let cookies cool 5 minutes on sheets. Transfer to wire racks to cool completely.