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Stollen Cookies

December 13, 2014


Stollen Cookies

Makes 45 cookies


I made these cookies for a Sony shoot last year to represent Germany along side their traditional Stollen Loaf.  I loved them so much, I’ve decided to put them in my Christmas cookie list every year. Inspired and adapted from Sugarcrafter blog based on a Dorie Greenspan cookie.


227 g unsalted, unsalted butter

100 g caster sugar

40 g icing sugar, sifted

1 tsp almond extract

1 tbsp orange zest

2 large eggs

280 g plain flour

½ tsp sea salt, fine

150 g mixed dried cherries, cranberries and raisins, chopped

140 g icing sugar for dusting and rolling


Beat butter and sugars until creamy and add zest and extract.

Add eggs one at a time until incorporated. Add the flour and salt to mixture and the fold in dried fruit.

Roll into two logs about 2.5cm thick and cover in cling film.

Chill for at least 2 hours.

Roll the logs into icing sugar and cut into 7mm

 thick slices.

Bake on lined baking trays for 12-15 minutes until bottoms are golden.

Cool and dredge the sides in icing sugar.

Store in airtight container



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