Dipped Chocolate Logs

• 6 tablespoons baking cocoa
• 1/4 cup hot water
• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 cup sugar
• 2 large egg yolks
• 1-1/2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 3 tablespoons baking cocoa
• 2 tablespoons hot water
• 2 tablespoons butter, softened
• 2 tablespoons 2% milk
• 1/2 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 1/4 cup finely ground pecans
• 1 tablespoon red nonpareils

1. Preheat oven to 350u0b0. In a small bowl, mix cocoa and hot water until smooth; cool slightly.
2. In a large bowl, cream butter and sugars until light and fluffy. 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).
3. 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
4. .
5. Bake 18-22 minutes or until firm. Remove from pans to wire racks to cool completely.
6. 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.
7. 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.

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Taken from www.tasteofhome.com/recipes/dipped-chocolate-logs/ (may not work)