Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Winter Stollen Cookies

Scott Phillips

Yield: Makes about 54 cookies

These tender slice-and-bake cookies are inspired by the flavors in the classic German Christmas bread of the same name. Studded with dried fruit and candied citrus zest, they’re like a cross between shortbread and fruitcake.

Ingredients

For the filling

  • 4-1/2 oz. (1-1/4 cups) almond flour
  • 2-1/4 oz. (about 3/4 cup) sliced almonds
  • 1/4 cup granulated sugar
  • 2 large egg whites
  • 1 tsp. kosher salt

For the dough

  • 1-1/2 cups granulated sugar
  • 8 oz. (1 cup) unsalted butter, softened
  • 2 large eggs
  • 1 large egg yolk
  • 12 oz. (2-2/3 cups) all-purpose flour, sifted
  • 3 oz. (1 cup) almond flour
  • 2 tsp. baking powder
  • 1-1/2 tsp. kosher salt
  • 1/3 cup dried cherries, chopped
  • 1/4 cup dried cranberries, chopped
  • 1/3 cup chopped candied lemon peel
  • 1/4 cup chopped candied orange peel
  • 2 tsp. finely grated orange zest (from 1 medium orange)
  • 1 vanilla bean or 1 tsp. pure vanilla extract

For finishing

  • 6 oz. (12 Tbs.) unsalted butter, melted
  • Confectioners’ sugar, for dusting (about 2 cups)

Nutritional Information

      Calories (kcal) : 120
      Fat Calories (kcal): 60
      Fat (g): 6
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 20
      Sodium (mg): 75
      Carbohydrates (g): 15
      Fiber (g): 1
      Sugar (g): 8
      Protein (g): 2

Preparation

Make the filling

  • In a stand mixer fitted with the paddle attachment, combine the flour, almonds, sugar, egg whites, and salt. Beat on medium speed until combined (the almonds will break apart), about 1-1/2 minutes.

Make the dough

  • In a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium speed until light and fluffy, 1-1/2 to 2minutes. Reduce the speed to low, add the eggs and egg yolk, and beat until just incorporated. Stop the mixer and sift in the flours, baking powder, and salt. Add the cherries, cranberries, candied lemon and orange peels, and orange zest. Split the vanilla bean and scrape the seeds into the bowl or add the vanilla extract. Mix on low until just combined, being careful to not overmix.
  • Roll the dough between two pieces of parchment into a rectangle 1/2 inch thick; it will measure about 9-1/2 x 13-1/2 inches. Transfer, still between the parchment, to a baking sheet, and refrigerate the dough until cool but still pliable, 25 to 30 minutes.
  • Remove the top sheet of parchment. Spread the almond filling over the dough with a small offset spatula; if necessary, dip your fingers in water and use them to help spread the filling to the edges. Starting on the long side, tightly roll the dough around the filling like a cinnamon roll. Pinch the long seam closed, wrap in the parchment, and freeze until completely frozen, about 6 hours or up to overnight. (Or freeze for up to 1 month.)

Slice and bake the cookies

  • Position a rack in the center of the oven and heat to 350°F. Line 2 or more large rimmed baking sheets with parchment.
  • Unwrap the frozen dough and transfer it to a cutting board. Using a sharp or serrated knife, trim away the jagged ends. Slice the dough a scant 1/4 inch thick. (If the dough becomes too soft to hold its shape when slicing, refreeze until firm.) Transfer the slices to the baking sheets, spacing them about 1 inch apart, and brush generously with melted butter. Bake until golden brown, 12 to 14 minutes, rotating the sheets and swapping their positions halfway through baking. Brush the warm cookies with more melted butter, and sift confectioners’ sugar over them. Let cool on the baking sheet for 15 minutes, and then transfer to a rack to cool completely. Store the cooled cookies in an airtight container for up to 3 days.

Reviews

Rate or Review

Reviews

  • riverain | 12/12/2016

    I plan to make these every year for the rest of my life, already going on 2nd batch this year! I love stollen and shortbread, and these are somewhere in between. I used combination of cranberries and cherries. Chop the fruit finely so it's easier to slice the cookies. The whole family loves them--including the fruit hater!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks