These soft and tender christmas cookies turn out to be as tasty as the traditional German stollen - a popular cake with a lot of dried fruits, and it cooks very quickly. But most important - you don't have to endure it for a long time before treating guests.
- orange : 1 piece
- rum : 2 Tbsp
- raisins : 75 g
- candied fruits : 75 g
- butter : 150 g
- sugar : 75 g
- cottage cheese : 150 g
- wheat flour : 150 g
- baking powder : 2 tsp
- cinnamon powder : 0.5 tsp
- cardamom powder : 0.25 tsp
- muscat nut : 0.25 tsp
- almond : 60 g
- sugar powder : 50 g
Stages of cooking
Mix rum and orange juice with raisins and candied fruits, slightly warm. Remove from heat and let stand for 10 minutes.
Grind the soft butter with sugar until creamy.
Add cottage cheese and orange zest. Stir well until smooth.
Mix 150 grams of flour with baking powder, ground cinnamon, cardamom and nutmeg. Stir and sift. Pour the flour mixture to the butter and stir. If the dough is too liquid, you can add another 50-70 grams of flour. The finished dough keeps its shape well, but remains soft and slightly sticky.
Drain excess liquid from candied fruits and raisins. Chop the almonds, add them to the dough.
Roll the dough into a layer 1-1.5 cm thick
Cut into squares of the same size. Lay out the squares on a baking sheet covered with baking paper, keep short distance from each other.
Bake in the middle of the preheated oven for about 15 minutes until a light rosy color. Grease the finished, still hot cookies with melted butter. Sprinkle icing sugar through a sieve.