Posts tagged German Cookies
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.


Soft Springerle Cookies

I was talking with someone about cookies. She is an older woman and said she missed cookies her grandmother made; Springerle cookies that were not hard. She'd go to buy them from the local German deli and just had to leave them on the shelf because they were hard like rocks. "You'd break a tooth!"

Having purchased a Springerle rolling pin last year and only giving the cookies a go twice, and not liking the HARD outcome I thought maybe that's a thing. SOFT Springerle.

Hello Google. I came to find out that the hard ones get soft weeks later. And I'm sure they were designed to be hard to hold for months of pre holiday baking or post holiday consumption. Right. But I wanted fresh, soft, quick cookies.

I haven't mentioned that traditionally you roll them, cut them out, and dry the cookies over night; then bake them. The idea is that it holds the shape pressed into the cookie. I didn't want to wait a day, so I rolled them out and put them under a ceiling fan spinning quickly for a few hours until they were drier on top than the bottom. Then I baked the Springerle. Isn't that so 2013? Take a long process and shorten it up. Sadly I don't have a grandmother's month old cookie to compare them to. But the older women who initially put the thought in my head  said they were right on.

Soft Springerle Cookies.
.25 pound butter
1 pound raw sugar or 1/2 brown and 1/2 white sugars
4 eggs
2 tsp. anise oil
zest of 1 lemon
4 1/2 cups flour
2 tsp. baking powder

Cream the butter and sugar for 5 minutes. Add the eggs one at a time. Scrape the sides. Add the oil and lemon and blend. Mix the baking powder to flour add the flour to the butter mixture. The mixture will be very stiff.

To shape:
Take half the dough, refrigerate the other half and roll on a floured surface or between floured parchment paper with a regular rolling pin. Use the Springerle rolling pin or cookie presses to press design into dough. Cut apart and place on parchment lined cookie sheet. Continue until all dough is used up. Set under a fan for 2 to 3 hours depending on how humid your area is.

Bake at 350 degrees for 10-12 minutes, make sure the cookies are dry to the touch.

Are there cookie recipes you'd want to up date? I have a short list of others. We'll see.