Stollen Cookies

Stollen Cookies

I wanted to bake a Stollen this year, but (as in the case of making jam and making butter from scratch) the stars didn't align in my favor. ;) So I settled for these cookies which are kind of like Stollen-fingerfood.

Stolen Cookies

Adapted from Quarkstollen-Konfekt by Petra Holzapfel from Chili & Ciabatta

Yields 2 sheet pans of cookies


150 g dried raisins
2 Tbsp rum
2 Tbsp orange juice (plus more to cover the dried raisins)
100 g butter
zest of 1 orange
75 g cane sugar
seeds from 1 vanilla pod
150 g cottage cheese
300 g flour
2 scant tsp baking powder
1/2 tsp cinnamon (or to taste)
30 g hazelnuts
30 g almonds

50 g brown butter (optional)
confectioners' sugar (optional)


Soak the raisins with the rum and orange juice overnight.

Drain the cottage cheese in a colander lined with cheese cloth for about an hour.
Remove the butter from the fridge and let come to room temperature.
Preheat the oven to 200°C.

In a food processor, blitz the hazelnuts and almonds for about 20 seconds.
In a small bowl, mix flour, baking powder and spices and set aside.

Using the whisk attachment, whisk butter, sugar, orange zest and vanilla seeds until foamy. Fold in the cottage cheese and the flour mixture. Fold in the nuts and the raisins including any remaining liquid.

Transfer the dough to a floured work surface and roll out to 1/2-inch in thickness. Using a bench scraper, divide the dough into 1-inch ribbons and divide the ribbons into 1-square-inch cookies.

Transfer to a sheet pan and bake for about 12-15 minutes.

Melt the brown butter, if using and brush the warm cookies before sprinkling on the confectioners' sugar.

Transfer the cold cookies to a cookie jar and wait for 3-4 days until the spices have mingled.

1 comment:

Jeanne said...

Portable Stollen - I love it!