Chocolate Mint Buche de Noel Cookies

• Refrigerated

  • 1 Egg white, large

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 2 tbsp Brown sugar, light packed
  • 1/3 cup Cocoa powder, unsweetened
  • 1 cup Confectioners sugar + more
  • 1/2 tsp Cream of tartar
  • 1 Deco pearls or sugar, Red
  • 2 tbsp Granulated sugar
  • 1 Maldon sea salt
  • 2 1/2 tbsp Meringue
  • 1 tsp Peppermint extract
  • 4 1/4 cup Powdered sugar
  • 1/4 tsp Salt
  • 1/2 oz Unseated chocolate
  • 1 tsp Vanilla

• Dairy

  • 6 tbsp Butter, unsalted
  • 2 oz Cream cheese
  • 2 1/2 tbsp Heavy cream

• Desserts

  • 2 tbsp Nonpareils, red & green

• Beer, Wine & Liquor

  • 1 1/2 tsp Creme de menthe

• Liquids

  • 6 tbsp Water + more

Found on theroadtohoney.com

Description

Ingredients

• 4 1/4 cup powdered sugar
• 6 tablespoons water + more for thinning
• 2 1/2 tablespoons meringue powder (I use THIS
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract.
• 6 tablespoons unsalted butter, softened
• 2 tablespoons granulated sugar
• 2 tablespoons light brown sugar, packed
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 3/4 cup all purpose flour
• 1/3 cup unsweetened cocoa powder
• 2 tablespoons heavy cream
• 2 tablespoons red & green nonpareils (optional)
• 1 large egg white
• 2 ounces cream cheese, softened
• 1 cup confectioners sugar + more for dusting, sifted
• 1 teaspoon unsweetened cocoa powder
• 1 1/2 teaspoons heavy cream
• 1/2 ounce unseated chocolate, melted
• 1 1/2 teaspoons Creme de menthe
• Red Deco Pearls or Sugar Pearls (optional)
• Maldon Sea Salt (for sprinkling on logs)

Directions

• Sift powdered sugar into the bowl of a mixer fitted with paddle attachment.
• Place remaining ingredients (water through peppermint extract) in a jar. Shake until well combined.
• With mixer on low, add in the wet ingredients.
• Once the ingredients are combined, turn the mixer on high & beat until stiff peaks form (about 5-7 minutes).
• If you are going to use immediately: Using a spray bottle, slowly spray water on top of the icing while mixing. Continue to do this a little at a time until the desired consistency is achieved. You want the icing to be thin enough to pipe but thick enough to hold its shape. Remember Royal Icing crust quickly. If you arent using immediately, cover the icing with plastic wrap. Be sure to press the plastic on the surface of the icing and around the edges. You do not want it to come in contact with air. This recipe makes more than you will need for these cookies. Separate out what you will need for the leaf decorations. Transfer the remaining icing to an airtight container for later use.
• Use a toothpick to swirl in green gel coloring until the desired color is achieved.
• Place Royal Icing in a piping bag fitted with a leaf tip (I used this Wilton tip #352).
• Pipe out the desired leaf shapes onto a piece of waxed paper.
• Allow to dry thoroughly at room temperature (ideally overnight).
• Carefully peal the leaves off of the wax paper & store in an airtight container until ready to use.
• If you are going to use royal icing later: Bring the icing to room temperature & beat with a stand mixer fitted with a paddle attachment. Using a spray bottle, slowly spray water on top of the icing while mixing. Continue to do this until the desired consistency is achieved. See above for remaining instructions.
• Place the butter, sugars, salt, vanilla, & peppermint extracts in the bowl of a stand mixer fitted with the paddle attachment.
• Beat on medium until smooth (1-2 minutes).
• Turn the mixer off & scrape the butter mixture off the paddle attachment & sides of the bowl.
• Add the flour & cocoa powder. Beat on low until the dough starts to come together (about 1-2 minutes).
• Add the cream & beat until the dough comes together in a ball.
• Stir in the nonpareils until they are evenly distributed in the dough.
• Place the dough on a piece of parchment paper & pat it out into a square.
• Use a bench scraper or knife & cut the dough into 4 even squares.
• Roll the dough into four 8 inch ropes.
• Carefully wrap them in plastic wrap & place them onto a plate or cookie sheet long enough to keep the cookie dough ropes flat. Be sure that they are straight.
• Place them in the refrigerator until they are firm (about 1 hour).
• Cut the ropes into 2 inch logs.
• Preheat oven to 400° F.
• Bake cookies for 15-20 minutes on a parchment lined cookie sheet. You want the cookies to be firm to the touch but not overcooked.
• Place the cookies on a wire rack & allow them to cool completely.
• Beat the softened cream cheese, confectioners sugar, cocoa & heavy cream in the bowl of a stand mixer fitted with a paddle attachment until smooth.
• Placed the chocolate in a small bowl & microwave in 30 second increments until melted.
• Drizzle the melted chocolate over top of the cream cheese & beat in the melted chocolate is fully incorporated.
• Use a knife to spread the frosting in swirly patterns, resembling bark, on each cookie.
• Place 3 Deco Pearls & one Royal Icing Leaf on each cookie (optional).
• Sprinkle Maldon Sea Salt & Powdered Sugar on top.
• Allow the cookies to stand at room temperature until the frosting firms up (about 2 hours).