The recipe didn't require garnish but i wanted it too look festive, so i added mini marshmallows as the mushrooms and mini M&Ms just to add colors.
Assembly line for the cookies
BUCHE DE NOEL COOKIES
2/3 C butter or margarine, softened
1 C granulated sugar
2 teaspoons vanilla extract
2 ½ C all purpose flour
½ C Hershey’s cocoa
½ teaspoon baking soda
¼ teaspoon salt
Mocha Frosting (recipe follows)
Powdered sugar (optional)
1. Beat butter and sugar on medium speed in large bowl until well blended. Add eggs and vanilla; beat until fluffy. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended. Cover; refrigerate dough 1/ to 2 hours.
2. Heat oven to 350 degrees F. Shape heaping teaspoons of dough into logs about 21/2 inches long and ¾ inches in diameter; place on ungreased cookie sheet. Bake 7 to 9 minutes or until set. Cool slightly. Remove to wire rack and cool completely. Prepare Mocha Frosting.
3. Frost cookies with frosting. Using tines of fork, draw lines through frosting to imitate tree bark. Lightly dust with powdered sugar, if desired.
Y: about 2 ½ dozen cookies.
6 Tablespoons butter or margarine, softened
2 2/3 C powdered sugar
1/3 C Hershey’s Cocoa
3 to 4 Tablespoons milk
2 Teaspoons powdered instant espresso dissolved in 1 teaspoon hot water
1 Teaspoon vanilla extract
Beat butter with electric mixer on medium speed in medium bowl until creamy. Add powdered sugar and cocoa alternately with milk, dissolved espresso and vanilla, beating to spreadable consistency.
Y: about 1 2/3 C frosting