Recipe: Dolly's Log Cookie

Dolly's Log Cookie (2019) / "Christmas Dollies" (2015)

Peanut butter chocolatey goodness

My personal copy of recipe

Nicknamed "Christmas Dollies" after my great great aunt Dolly to whom the family recipe originally belonged. My maternal grandmother, Gloria, would make these cookies with Christmas Rice Krispies around Christmas. All her teenage grandchildren, myself included, would eagerly await their gift from under the tree in a tin. A tin of these special cookies, for each of us, that we would not have to share!

My Aunt Dolly was my maternal great grandfather Woodford's sister. My great grandfather Woodford raised my grandmother, Gloria, without her mother (who had left when my grandmother and her sisters were young). Aunt Dolly and Uncle Bruce did their part in helping and were like grandparents to my mother and her sisters. My mother's paternal grandparents lived in Nova Scotia, so she did not see them much. Aunt Dolly was also a school teacher of Family Studies.

Dorothy (Dolly) Winger, 1905-1999

→ Great Grandpa Woodford brother to Great Great Aunt Dolly
→ Grandma Gloria (Woodford) Nickerson
→ Mother Lynn (Nickerson) Whitley
→ Kara (Whitley) Dalgleish

I've debated sharing the recipe. It is a treasure I keep close. I have decided to share in it's most basic form. It is a recipe that must be taught or tried and failed several times to get right. Up until the last year I had not yet made them with my grandmother. I fell into the tried-and-failed-several-times-before-getting-right category because I played around with the recipe to make it allergy friendly (gluten and nut free). Grandma mostly watched, but it brought me joy to finally share in the baking with her.

You may struggle without some of the tips and tricks I have scrawled in the corners that I am choosing to keep to myself. You also may be a better baker than me!

Back of my copy of recipe including dates made with Grandma Gloria

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Cocoa Krispy Roll (1983)

3/4 cup corn syrup
3/4 cup gran. sugar
3/4 peanut butter (Wow Butter or other peanut butter substitute for peanut free)
2 T. margarine or butter
4_1/2 cups Rice Krispies (Brown Rice Krispies for gluten free - please note regular Rice Krispies contain barley malt extract, which contains gluten)

Cook to melt corn syrup and sugar (saucepan on stovetop). Blend in peanut butter and margarine or butter. Add Rice Krispies. Mix together in a bowl. Then, in a 9 x 13 (butter pan well) spread the mixture (press with wax paper or grease hands) and spread evenly in the pan.

Icing
1/3 cup margarine or butter (melt)
Sift in 1_1/2 cups icing sugar and 2/3 choc. chips

Mix together and make creamy.

THEN: On wax paper, turn over pan with mixture in it (very carefully) and spread the icing of choc. over the top. With wax paper covering roll - form a roll to whatever length of thickness you desire. (12" or 18" long can be made about 2" wide).

Store in refrigerator or at room temperature and slice for delicious candy or cookie.

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Some generationally inspired pictures.

Rylyn, Josette, Addy

with young Chris and Kara

Computer view of me blogging today