Cookies inspired by Stollen; spiced cookie dough laced with sour cherries, cranberries, apricots and almonds.
- 190 cold, unsalted butter
- 80 caster sugar
- 100g light brown sugar
- 410g plain flour
- 10g baking powder
- 6g fine salt
- 120g eggs (roughly 2 large)
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1tsp almond extract
- 1tsp ground cinnamon
- 1tsp ground cardamom
- 1/2 tsp ground nutmeg
- 230g white chocolate
- 15g freeze dried sour cherries
- 50g toasted blanched almonds, roughly chopped
- 50g dried cranberries
- 50g dried apricots
- 50g mixed candied peel
- 100g white chocolate, melted
- 1 tbsp freeze dried sour cherries
- 1tbsp chopped dried apricots
- 1tbsp silvered almonds
- In a bowl of a standing mixer, beat together the sugars, lemon zest and cold butter until combined (you are not trying to get any air into the mix).
- Add the freeze dried sour cherries, almonds, white chocolate, cranberries, apricots, candied peel and mix until combined.
- In a separate bowl, mix together the flour, salt, cinnamon, cardamom, nutmeg and baking powder. Add the dry’s to the butter mixture and beat until you have a sandy-textured flour mix.
- In a separate bowl, beat the eggs with the vanilla and almond extract. With the mixer on low, gently pour in the eggs and continue to beat until the dough comes together.
- Weigh the dough into 110g portions and roll into balls, you should have 12 cookie balls. Refrigerate for 4 hrs.
- Pre-heat the oven to 170c fan or 190 oven and place 2 baking sheets lined with baking paper or silicone mats into the oven.
- Remove the dough balls from the fridge and place straight onto the hot oven trays, spaced apart. Bake for 14-16 mins until the cookies are golden brown. They will have some height to them and spread slightly. Remove from the oven and allow to cool fully.
- Melt 70g white chocolate and dip 1/4 of the cookie into the melted chocolate and place back onto the tray. Repeat for all the cookies.
- Sprinkle over the freeze dried sour cherries, chopped apricots and silvered almonds.
- Allow the chocolate to set and enjoy!
Do not skip the browning the butter step – you do not know what flavour bomb you are missing out on!
Once the cookie dough balls are made, you can leave them in the fridge for up to 3 days before baking, or freeze them for up to 1 month – bake from frozen, just add an extra 3 or 4 minutes onto the baking time.
The baked and decorated cookies will keep for 3-4 days in an airtight container or individually wrapped in cling film.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License