These cookies have the flavors of stollen bread. Marzipan is mixed into the dough and is stuffed full of almonds and dried fruit.
- 1/2 c. salted butter, softened
- 1 c. granulated sugar
- 2 large eggs, room temperature
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1/2 c. marzipan
- 1/2 tsp. kosher salt
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 2 c. all-purpose flour
- 1/2 c. almonds, blanched and slivered
- 1/2 c. dried apricots, diced
- 1/2 c. dried tart cherries
- 1/4 c. currants
Yields Approximately 3 Dozen Cookies
Preheat oven to 350 degrees Fahrenheit. Beat the butter and sugar until light and fluffy. Scrape the bowl, then add the eggs and mix until combined. Add the vanilla extract, almond extract, and marzipan. Beat until the marzipan is fully incorporated into the mixture.
In a bowl, sift together the salt, baking powder, cinnamon, and flour. Add the flour mixture to the wet ingredients in two additions, scraping after each addition. Add the almonds, apricots, cherries, and currants. Mix until just combined.
Using tablespoon-sized scoops of dough, place onto parchment paper-lined baking sheets. Bake for 10-12 minutes until lightly browned on the bottoms of the cookies.