Recipe: Chocolate-Peanut Butter Yule Logs (using a cookie press)

CHOCOLATE-PEANUT BUTTER YULE LOGS

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1/2 stick) butter-flavored shortening
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla
1 tablespoon unsweetened cocoa powder
1 tablespoon powdered sugar
FOR DECORATING (OPTIONAL):
8 ounces premium milk chocolate, melted
1 cup honey-roasted peanuts, finely chopped

Preheat the oven to 375 degrees F. Line two or more cookie sheets with parchment paper.

Stir flour, baking soda, baking powder and salt together in a small bowl. Set aside.

Place shortening and peanut butter in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed until blended. Gradually add granulated and brown sugars and continue to beat until the mixture is light, fluffy and free of any brown-sugar lumps, about 1 to 2 minutes. Scrape down the sides of the bowl as needed.

Add egg and vanilla and mix until well-combined. Turn the mixer to low speed and gradually add the flour mixture, mixing just until incorporated.

Divide the dough evenly into two portions. To one half, add cocoa powder and powdered sugar. Mix or knead until that portion of dough is a uniform light brown color.

Divide the plain peanut butter dough into two parts; do the same with the cocoa-flavored dough. Roll each portion into a 1-inch-diameter log, about 10 to 11 inches long. (No flouring of your work surface is necessary.) Place a cocoa log and a peanut butter log side by side on the work surface. Place the remaining peanut butter log on top of the cocoa log and the remaining cocoa log on top of the peanut butter log. Roll all four logs together to form one big log, about 1 3/4 inches in diameter and 15 to 16 inches long. Cut the log into four 3 1/2- to 4-inch lengths.

Insert one length into a cookie press and fit the end of the press with a 3/8-inch star-shaped decorating tip. If the tip does not fit on the outside of the press coupler (using the tip attachment), insert it inside the coupler so it fits within the press chamber. Wrap the other logs with plastic so they don't dry out.

Hold the cookie press at a 45-degree angle to the cookie sheet and press the dough into small logs, each about 1/2 inch in diameter and 2 1/4 inches long. Space the logs about 1 inch apart. (The logs will crack along their edges, creating a rough-hewn effect.) Replenish the cookie press with additional lengths of dough as needed.

Bake on the middle oven rack 5 to 7 minutes or until cookies are set and tinged a slightly darker shade of brown on top. Cool on the pan just until firm enough to transfer to wire racks without breaking. Cool completely before decorating or storing.

DECORATE THE COOKIES (OPTIONAL):
Dip both ends of each cookie in melted chocolate and sprinkle with peanuts. Place the dipped cookies on a parchment-paper lined cookie sheet and transfer to the refrigerator for a few minutes, just until the chocolate is set.

Makes about 100 cookies
Adapted from source: Cookie Swap by Julia M. Usher