Hazelnut Yule Logs

1       Cup Butter (softened)

3/4    Cup Brown Sugar (packed)

1       Tbsp. Lemon Juice

1       tsp. Grated Lemon Zest

2 1/2 Cups All-purpose Flour

1/4    tsp. Salt

1 1/2 Cups Hazelnuts (finely chopped)

2       Tbsp. Water

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in lemon juice and zest. In another bowl, mix flour and salt; gradually beat into the creamed mixture. Place the hazelnuts in a small bowl. On a lightly floured surface, roll 1/2 cupfuls of dough into 1/2 inch thick ropes, about 22 inches long. Cut ropes into 2 inch logs. Lightly brush each log with water; roll in hazelnuts to coat. Place logs 1 inch apart on ungreased baking sheets. Bake at 375 degrees F. for 8 to 10 minutes or until light brown. Remove to wire racks to cool. Makes 4 1/2 dozen cookie logs.

Pecan Roll-Ups

In a large bowl, beat butter, cream cheese and salt until smooth. Gradually beat in flour. Divide dough in half; shape each into a disk. Wrap and refrigerate 2 hours or until firm enough to roll. Preheat the oven to 350 degrees F. Dust a work surface with about 2 tablespoons confectioners’ sugar. Roll 1 portion of dough into an 18 by 8 inch rectangle; cut dough crosswise into six 3 inch wide sections. Cut each section crosswise into eight 1 inch wide strips. Roll each strip around a pecan half; place 1 inch apart on ungreased baking sheets. Repeat with remaining dough and pecans, dusting work surface with an additional 2 tablespoons confectioners’ sugar.

Bake 12 to 15 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.

Place remaining confectioners’ sugar in a shallow bowl. Roll cookies in confectioners’ sugar, coating well. Yields 8 dozen cookies.

Preheat oven to 375 degrees F. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; add to creamed butter mixture alternately with buttermilk, beating well after each addition. Drop by rounded tablespoonfuls 2 inches apart onto greased cookie sheets. Bake until edges are lightly browned, 10 to 12 minutes. Remove to wire racks to cool. Yields about 3 dozen cookies.

Frosting: Combine butter, confectioners’ sugar, milk and vanilla; beat until smooth. Spread over cookies; if desired, sprinkle with chopped walnuts.