Stolen Stollen Cookie Recipe

Stolen Stollen Cookie Recipe

I've been meaning to put this up since Christmas. It's only a month and day late!

Stollen is Germany's version of fruit cake you find at the holidays. I think it's the best in the fruit cake/bread family because it's more bready/yeasty than fruity. Some fruit cakes are fruit with flour and sugar enough just to keep it's form. But most people only need a taste, they don't need or want a whole loaf sitting with the holiday treats. So I thought instead of mini loaves, I'd make cookies this year.

And despite what you think, that a cookie is just a cake made smaller, they have their own natures and their own way to go about things. This recipe is a mash up of many Stollen recipes and a passion for cookie making. They are soft and pillowy and the flavor is right on.

Stollen Cookies

1/4 cup rum
1/4 cup orange liquor
1 cup raisins
1 cup other dried fruit, currants, apricots, cranberries-chopped finely

1 tablespoon yeast (quick rise)
1/4 cup warm mater
1 tablepoon sugar

8 ounces cream cheese
4 ounces butter
4 ounces margarine
1 cup sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
zest of 1 orange
3.5 cup flour
1 teaspoon baking powder

pecans

powdered sugar for sprinkling

Soak the raisins and fruit in rum and liquor overnight.

In the mixing bowl combine yeast, water and sugar. Once it's foamy add the cream cheese, butter, margarine and sugar. Cream. Add eggs, vanilla, almond, orange zest. Add flour and baking powder. Scoop onto parchment lined cookie sheet. Press pecan into the top. Bake 10-14 minutes. Cool, roll in powdered sugar.