Christmas Cookies Are Always Fun To Have Around For The Holidays

These Hazelnut Yule Logs are excellent for your Cookie Exchange or to give to friends and neighbors. Everyone loves Christmas Cookies! These aren’t especially fancy to look at, but the taste will delight everyone. You could dress them up a bit by drizzling them with chocolate. Everything seems to go well with a bit of chocolate drizzle.


1 cup softened butter

3/4 cup packed brown sugar

2-1/2 cups all purpose flour

1/4 teaspoon salt

1-1/2 cups finely chopped hazelnuts

2 tablespoon water

1 tablespoon lemon juice

1 teaspoon grated lemon zest



  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in lemon juice and zest.

  2. In another bowl, mix flour and salt; gradually beat into creamed mixture.

  3. Place hazelnuts in a small bowl. On a lightly floured surface, roll 1/2 cupfuls of dough into 1/2-in.-thick ropes, about 22-in. long. Cut ropes into 2-in. logs. Lightly brush each log with water; roll in hazelnuts to coat. Place 1 in. apart on ungreased baking sheets.

  4. Bake at 375° for 8-10 minutes or until light brown. Remove to wire racks to cool.

That’s what I like, an easy recipe that tastes great!

I do like the log shape to give a bit of variety to my Christmas cookie selection.

Thanks for stopping by!


Hold On!! Don’t Go Away!! 

I Have Another Recipe For You — A Traditional Yule Log — Like A Cake . . .


  • 1/4 cup cake flour

  • 1/4 cup cocoa powder

  • 4 Eggs

  • 3/4 cup granulated sugar

  • 1/8 teaspoon salt

  • 1/2 teaspoon cream of tartar

  • 1/2 teaspoon Pure Vanilla Extract, 4 Oz.

  • 1/3 cup Dark Cocoa Candy Melts

  • 1 cup Light Cocoa Candy Melts

  • 1 package cream cheese, softened

  • 1/2 cup butter, softened

  • 1 cup chocolate hazelnut spread

  • 1 cup Light Cocoa Candy Melts® Candy, 12 oz.

  • 1/3 cup Dark Cocoa Candy Melts® Candy, 12 oz.

  • 1/2 teaspoon Imitation Clear Vanilla Extract, 8 oz.


  • 1

    For the cake, preheat oven to 400°F. Spray 10 x 15 in. jelly roll pan with vegetable pan spray; line with parchment paper and spray again.


    In small bowl, sift together flour and cocoa powder.


    In large bowl, whisk egg yolks and 1/2 cup sugar with an electric mixer until thick and pale yellow, about 3 minutes. In large bowl, combine egg whites, 1/4 cup sugar and salt. Whisk on high speed with electric mixer until foamy; add cream of tartar and vanilla. Continue whisking until the whites are glossy and form stiff peaks, about 5 minutes. Carefully fold 1/3 beaten egg whites into yolk mixture until just combined. Gently fold in remaining egg whites and flour mixture until there are no streaks visible. Spread into prepared pan.


    Bake 10-12 minutes or until toothpick inserted in center comes out clean. Remove cake from oven and immediately turn onto clean kitchen towel; remove parchment paper. Roll cake up in the towel from the long side and let cool 1 minute. Unroll and let cool for 5 minutes. Re-roll in towel and let cool completely.


    To make candy shards, line a small cookie pan with parchment paper. Spread melted Light Cocoa Candy Melts Candy on paper in a very thin layer. Drizzle with Dark Cocoa Candy and swirl with a fork to create texture. Refrigerate until solid, about 20 minutes. Remove from paper and break into shards.


    To prepare filling, combine cream cheese and softened butter in a large bowl and beat with electric mixer on medium speed until smooth. Add 1 cup chocolate hazelnut spread and beat until light and fluffy, scraping down bottom and sides of bowl as needed.


    To assemble, unroll cake and spread with 2 cups filling. Re-roll and cut off about 3 inches at an angle. Place the smaller piece along the side of the log. Cover cake with remaining filling and decorate with candy shards to resemble bark. Refrigerate 1 hour or until ready to serve.


    Tip: Slice cake with a serrated knife to help keep spiral shape intact.




There you are 🙂 Two great recipes for you — our beloved Christmas Cookies and a big bonus with a Chocolate Yule Log . . .

Thanks for sticking around!