Ingredients
6 tablespoons baking cocoa1/4 cup hot water1 cup butter, softened1/2 cup confectioners’ sugar1/2 cup sugar2 large egg yolks, room temperature1-1/2 teaspoons vanilla extract2-1/2 cups all-purpose flour1/4 teaspoon baking sodaGLAZE:3 tablespoons baking cocoa2 tablespoons hot water2 tablespoons butter, softened2 tablespoons 2% milk1/2 teaspoon vanilla extract2 cups confectioners’ sugar1/4 cup finely ground pecans1 tablespoon red nonpareils
Preparation
Preheat oven to 350°. In a small bowl, mix cocoa and hot water until smooth; cool slightly.
In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg yolks, vanilla and cocoa mixture. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture (dough will be stiff).
Cut a large hole in the tip of a pastry bag; insert #829 or other open star pastry tip. Working in batches, pipe dough to form 2-1/2-in.-long logs, 2 in. apart, onto ungreased baking sheets.
Bake until firm, 18-22 minutes. Remove from pans to wire racks to cool completely.
For glaze, in a small bowl, mix cocoa and hot water until smooth; stir in butter, milk and vanilla. Gradually add confectioners’ sugar, mixing until smooth.
Dip each cookie halfway into warm glaze, holding cookie at a slight angle; allow excess to drip off. Place on waxed paper. Immediately sprinkle with pecans and nonpareils. Let stand until set.
