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.
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Covid19 has me baking Christmas cookies in April. Unfortunately I'm underwhelmed by these cookies. The dough was very easy to work with. I followed the recipe to the letter. It rolled up beautifully and it smelled so good that my hopes were high. However they were a little too dense. They weren't light and crispy. And my husband didn't care for them at all. So disappointed. I wonder if it's the Gold Medal AP flour that caused the dense result.
Wow! These are great Christmas cookies. I too, used combination of cherries and cranberries and I made by own candied lemon and orange rinds. This can be done the day before and is. easy but takes a bit of time. The marzipan was also easy to make.
I just sliced and baked the last of the frozen dough two days ago. the recipe makes a lot of generously-sized cookies. I used the Cuisinart to chop the fruit and it worked fine. Tiny pieces. The dough was easy to roll up and freeze. My husband just went crazy over them. A fine addition to anyone's holiday (or any occasion) cookie recipe box.
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!
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