Buche De Noel Cookies

Buche De Noel Cookies

  • PRINT

SKILL LEVEL : expertPREP TIME : 40  Minutes

Ingredients

  Amount Per Serving % DV *
Calories170
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium100 mg4% DV
Total Carbohydrates27 g9% DV
Dietary Fiber1.0 g4% DV
Sugars17 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron6% DV
  Amount Per Serving % DV *
Calories170
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium100 mg4% DV
Total Carbohydrates27 g9% DV
Dietary Fiber1.0 g4% DV
Sugars17 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron6% DV
  • 2/3 cup butter or margarine , softened
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • MOCHA FROSTING (recipe follows)
  • Powdered sugar (optional)

Directions

  • 1. Beat butter and sugar in large bowl until well blended. Add eggs and vanilla; beat until fluffy. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended. Cover; refrigerate dough 1 to 2 hours.
  • 2. Heat oven to 350°F. Shape heaping teaspoons of dough into log shape, each about 2-1/2 inches long and 3/4 inches in diameter; place on ungreased cookie sheet.
  • 3. Bake 7 to 9 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost with MOCHA FROSTING. Using tines of fork, draw lines through frosting to represent tree bark. Lightly sift with powdered sugar, if desired. Makes about 30 cookies.
  • MOCHA FROSTING
  • 6 tablespoons butter or margarine, softened
  • 2-2/3 cups powdered sugar
  • 1/3 cup HERSHEY'S Cocoa
  • 3 to 4 tablespoons milk
  • 2 teaspoons powdered instant espresso dissolved in 1 teaspoon hot
  • water
  • 1 teaspoon vanilla extract
  • Beat butter in medium bowl. Add powdered sugar and coca alternately with milk, dissolved espresso and vanilla, beating to spreading consistency. About 1-2/3 cups frosting.

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