Description
Soft, buttery mini stollen cookies made with quark, rum-soaked raisins, and candied peel, baked until golden, brushed with melted butter, and dusted with icing sugar.
Ingredients
100 g (about 2/3 cup) raisins
30 g (about 3 tablespoons) mixed candied peel
2 tablespoons rum, optional, for soaking the fruit
300 g (about 2 1/2 cups) plain (all-purpose) flour
50 g (about 6 tablespoons) cornflour (cornstarch)
75 g (about 1/3 cup plus 1 tablespoon) caster (superfine) sugar
1 teaspoon baking powder
120 g (about 1/2 cup plus 1 tablespoon) unsalted butter, at room temperature
200 g (about 3/4 cup plus 2 tablespoons) quark
1 large egg
1 teaspoon vanilla extract
To finish: about 50 g (3 1/2 tablespoons) melted butter
To finish: about 100 g (3/4 cup plus 1 tablespoon) icing (powdered) sugar
Instructions
1. Soak the raisins and mixed peel in the rum, or in a little hot water if you prefer to leave out the alcohol, for at least 30 minutes, then drain well.
2. Preheat the oven to 350°F (180°C), or 160°C fan. Line two baking trays with parchment paper.
3. In a bowl, whisk the flour, cornflour, sugar, and baking powder.
4. In a large bowl, beat the soft butter with the quark, egg, and vanilla until combined. The mixture may look slightly curdled, which is fine.
5. Add the flour mixture and the drained fruit and mix until a soft, slightly sticky dough forms.
6. Scoop the dough into walnut-sized portions, roll lightly into balls, and place them on the trays about 1 inch (2.5 cm) apart.
7. Bake for 12 to 15 minutes, until lightly golden.
8. While still warm, brush the cookies generously with melted butter and dust or roll them in icing sugar.
9. Cool on a wire rack, then dust with a little more icing sugar before serving.
Notes
Adapted from the Stollen Bites recipe published by Great British Chefs (quark, flour, cornflour, sugar, butter, egg, baking powder, raisins and mixed peel quantities, a yield of about 35 to 40, and about 60 minutes total time are from the source), with the 350°F (180°C) oven, the 12 to 15 minute bake, and the melted butter and icing sugar finish taken from other published stollen bites recipes. The amount of rum, the vanilla, the mixing order, the portion size, and the amounts of finishing butter and icing sugar are estimates, and the recipe has not been tested.
Mixing the dough only until it comes together keeps the cookies tender.
Brush the butter on while the cookies are still warm so the icing sugar sticks and forms a snowy coat.
Nutrition is an approximate estimate per cookie (about 38 cookies), including the butter and icing sugar finish.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 7g
- Sodium: 17mg
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 6mg