SWEETS BEGINNING WITH O RECIPES

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SMALL BATCH SUGAR COOKIES RECIPE | LAND O’LAKES



Small Batch Sugar Cookies Recipe | Land O’Lakes image

Looking for an easy cut-out cookie? We got you. No chilling the dough and roll out once. Oh yeah, they're pretty and delicious, too.

Provided by Land O'Lakes

Categories     Cut Out    Sugar    Christmas    Cookie    Dessert    Cookie    Dessert    Cookie    Dessert

Total Time 0 minutes

Prep Time 20 minutes

Yield 16 cookies

Number Of Ingredients 8

3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup sugar
1 cold Half Stick (1/4 cup) Land O Lakes® Butter
1 large Land O Lakes® Egg (yolk only)
1/2 teaspoon vanilla extract
Sanding sugar, if desired

Steps:

  • Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
  • Combine flour, baking powder, and salt in small bowl; set aside.
  • Place sugar and cold butter into bowl of heavy-duty stand mixer fitted with paddle attachment. Beat at medium speed until well combined. Add egg yolk and vanilla; beat until well mixed. Add flour mixture, beating at low speed until just combined.
  • Roll out dough on lightly floured surface to 8-inch square. Using fluted pastry cutter or a pizza cutter, trim uneven edges. Cut dough into 2-inch squares.
  • Place 1 inch apart on prepared cookie sheets. Sprinkle with sanding sugar, if desired.
  • Bake 8-10 minutes or until just beginning to brown around edges. Remove from cookie sheet to cooling rack; cool completely.

Nutrition Facts : Calories 60 calories, FatContent 3 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 20 milligrams, SodiumContent 50 milligrams, CarbohydrateContent 8 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams

YULE LOG CAKE RECIPE | LAND O’LAKES



Yule Log Cake Recipe | Land O’Lakes image

You’ll be the talk of the town when you serve this traditional Christmas cake.

Provided by Land O'Lakes

Categories     Sheet    Sweet    Baking    Cake    Dessert

Total Time 2 hours 2 minutes

Prep Time 2 hours 30 minutes

Yield 10 servings

Number Of Ingredients 27

Cake
Unsweetened cocoa
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
4 large Land O Lakes® Eggs at room temperature
1 teaspoon vanilla extract
1/4 cup Land O Lakes® Butter melted, cooled
Filling
1/2 cup Land O Lakes® Heavy Whipping Cream chilled
1/4 cup powdered sugar
1/3 cup chocolate hazelnut spread
3 ounces cream cheese, softened
Frosting
1/3 cup Land O Lakes® Butter softened
2 (1-ounce) squares unsweetened chocolate, melted
2 cups powdered sugar
3 tablespoons Land O Lakes® Heavy Whipping Cream
Mushrooms
1/4 cup semi-sweet chocolate chips, melted
Small meringue cookies, about 1 inch in diameter
Miniature marshmallows
Unsweetened cocoa, if desired
Garnish
Rosemary sprigs, if desired

Steps:

  • Heat oven to 375ºF. Line bottom of 15x10x1-inch baking pan with parchment paper; set aside.
  • Arrange clean thin cotton towel (about 34x20 inches) onto counter; sprinkle generously with unsweetened cocoa. Set aside.
  • Combine flour, 1/4 cup cocoa, baking powder and salt in bowl. Set aside.
  • Combine sugar, eggs and vanilla in another bowl; beat at high speed 5 minutes or until fluffy, thick and pale yellow color. Stir melted butter into egg mixture; gently stir flour mixture into egg mixture until just combined. Spread into prepared pan. Bake 10-12 minutes or until center springs back when touched. Run knife around edges to loosen sides.
  • Turn hot cake out onto prepared towel; remove parchment paper. Cut cake in half lengthwise; lay short ends of cake onto prepared towel, touching end to end. Cut 4 inches off one end; place next to one short end of cake. Beginning at same end, roll up cake in towel. Set aside to cool.
  • Beat 1/2 cup chilled whipping cream and 1/4 cup powdered sugar in chilled bowl; beat at medium-high speed, scraping bowl often, until stiff peaks form.
  • Place chocolate hazelnut spread and cream cheese in another bowl; beat at medium speed until well mixed. Gently stir whipped cream mixture into chocolate mixture until just combined. Cover; refrigerate at least one hour.
  • Combine 1/3 cup butter and melted chocolate in bowl; beat at medium speed until well mixed. Add 2 cups powdered sugar; beat at low speed until well mixed. Add 3 tablespoons whipping cream; beat at medium-high speed until smooth and creamy.
  • Spread or dip bottom-side of meringue cookies into melted chocolate chips; attach marshmallow to bottom-side. Place onto waxed paper; let stand until set. Dust tops of meringue cookies with cocoa, if desired.
  • Unroll cake; spread small cake with 1/4 cup chilled filling. Reroll; refrigerate until ready to assemble. Spread large cake with remaining filling; reroll. Stand on end on serving plate. Frost sides.
  • Cut one end of small cake roll at angle. Place onto plate next to larger cake log so it angles out like a branch; secure with toothpicks or wooden skewers, as needed. Carefully frost sides of cake. Draw lines in frosting, using fork for bark appearance, if desired. Place meringue cookie mushrooms around yule log. Garnish with rosemary sprigs, if desired.
  • Cover; refrigerate until serving.

Nutrition Facts : Calories 520 calories, FatContent 29 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 135 milligrams, SodiumContent 240 milligrams, CarbohydrateContent 64 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 6 grams

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