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Nut and Dried Fruit Cookies "Christmas"
Instructions
Soak all the dried fruits (raisins, dried apricots and dried cherries) overnight (8–12 hours) in a mixture of 50 ml of rum and a glass of boiling water. During this time the dried fruits absorb the aroma and become juicy. You can replace the rum with brandy, whisky or amaretto liqueur – each will give the cookies a different character.
Rub the cold butter (straight from the fridge) by hand with the sifted flour until it forms an even, fine crumb. Cold butter is the key point here: warm butter smears unevenly through the flour and the dough turns out “rubbery”. For convenience, cut the butter into 1 cm cubes.
Add a pinch of salt, the powdered sugar and the natural yogurt to the crumb. Mix the dough quickly without kneading it for long – over-kneading develops the gluten and the cookies turn out tough. Wrap the dough in cling film and put it in the fridge to “rest” for 1 hour.
Roll the chilled dough into a sheet 1 cm thick on a lightly floured surface. Rolling on flour rather than on butter means the dough will not stick but will not soak up extra fat either. Brush the rolled-out sheet with a thin, even layer of apricot jam – it acts as “glue” for the filling.
Drain the excess liquid from the dried fruits through a colander and scatter the soaked dried fruits and chopped walnuts evenly over the rolled-out dough. Toast the nuts first in a dry frying pan for 2–3 minutes – their aroma will become brighter.
Roll the dough with the filling into a tight roll, trying not to let the filling spill out. Make crosswise notches every 2 cm along the top of the roll – this makes it easy to cut the cookies after the first stage of baking and helps avoid the shape “tearing”. Bake for 40 minutes at 180 °C.
Take out the half-baked roll, quickly cut it into individual cookies along the notches you made, and return them to the oven for 20 minutes to finish baking through completely. This “two-stage” baking method gives the characteristic swirl cross-section and guarantees the cookies are baked all the way through.
The Christmas cookies are ready! I serve them warm or fully cooled – cooled they turn crisp, while warm they are tender. Store them in an airtight container or a tin box – the cookies do not go stale thanks to the dried fruits and stay fresh for a long time.
Tips
- 1
Soak the dried fruits in advance – for at least 8–12 hours overnight. During this time they absorb the aroma and become juicy.
- 2
If the top of the roll browns too quickly, cover it with foil 15–20 minutes into baking – this will protect it from burning.
- 3
Store the cookies in a closed metal tin – they do not go stale thanks to the juicy dried fruits. I bake my fruit cake with dried fruits on a similar principle.
- 4
You can use any dried fruits you like – figs, dates, prunes, cranberries or sultana raisins. A mix gives a rich flavour.
FAQ
Can I make the cookies without rum? +
Yes – soak the dried fruits in freshly squeezed orange or apple juice, strong hibiscus tea, dried-fruit compote, or simply in boiling water with vanilla. You will get an alcohol-free version for children. The alcohol in the recipe adds aromas and “softens” the dried fruits better, but it is not essential. For an adult version without rum, use a tablespoon of culinary vanilla extract or brandy for a similar effect. The rum evaporates completely during baking, so the cookies are safe for children.
What can replace the natural yogurt in the dough? +
Sour cream of 15–20% (a more sour taste), kefir of 2.5–3.2% (thinner, so reduce the amount of liquid slightly), or thick milk with a spoonful of vinegar (to activate the gluten) all work. Yogurt in the dough gives tenderness and a characteristic “loose” texture. Each substitute gives its own character: sour cream is creamy, kefir is light, and acidified milk is neutral. Do not use sweet yogurts with added flavourings – they will spoil the taste of the cookies.
How long do the Christmas cookies keep? +
In an airtight metal tin or a glass jar with a tight lid – up to 5 days without loss of quality at room temperature. Thanks to the juicy dried fruits, the cookies do not go stale quickly. In the fridge in a tightly closed container – up to 10 days, but they may become less crisp. Before serving, warm them slightly in the oven for 2–3 minutes at 150 °C to restore their freshness. In the freezer they keep for up to a month – thaw at room temperature for 2 hours.
What is best to serve Christmas cookies with? +
The classic pairing is hot mulled wine, spiced tea, cocoa with marshmallows, a caffè latte or espresso. For the Christmas table, serve them with a cheese board, homemade honey and nuts. For children, serve with warm milk or cocoa. The European tradition is to enjoy them with port or a sweet liqueur after dinner as a dessert. The cookies go wonderfully with ice cream – serve them as a “companion” to a scoop of vanilla ice cream. Garnish with a sprig of rosemary and a dusting of powdered sugar for a festive presentation.
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