Ingredients
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1 qt chilled heavy whipping cream
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1/4 cup confectioners' sugar
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1 tbsp vanilla extract
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2 (9 oz) pkgs chocolate wafer cookies or thin sandwich cookies
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Cocoa powder, for dusting (optional)
For Decorating (optional)
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Fresh cranberries
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Rosemary sprigs
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Meringue kisses
Steps
1
Place a metal mixing bowl and electric mixer beaters in the refrigerator and chill 15 min. Add the chilled cream to chilled bowl and beat 2–3 min., until soft peaks form. Gradually add the confectioners’ sugar and vanilla extract. Beat 1 min., until stiff peaks form.
2
Spread a small dollop of whipped cream onto a cookie. Top with another cookie. Repeat layers to build a 3-inch-tall stack. Lay stack on its side at one end of a long platter. Build additional stacks with cookies and cream, laying in a straight line to create a log. If desired, build a stack to one side of log to create a branch. Frost log with remaining whipped cream. Lightly drag a fork through whipped cream to create a wood texture. Loosely cover with plastic wrap, using toothpicks as need to keep plastic off whipped cream. Refrigerate overnight.
3
To serve, if desired, lightly dust the log with cocoa powder and decorate with the cranberries, rosemary sprigs, and meringue kisses. Slice Yule log on a diagonal to see a striped pattern inside.
