I picked up some fresh dates at the grocery store last week, because I wanted to practice making stollen for Christmas this year. Stollen is another one of the many Christmas goodies I had on my list to make last year but didn’t end up having enough time for, so now it’s at the top of my list for this year. My cookie deadline was coming up fast for this week though, and since I had stollen on the brain, I decided that it would be fun to experiment and to create a cookie that wraps up all the wonderful flavors of this Christmas favorite. Plus, once shaped into logs, the dough may be kept in the refrigerator for up to 3 days or frozen for up to 2 months – perfect for starting your Christmas cookie baking early, which is what the 12 Weeks of Christmas Cookies is all about. If you haven’t started your Christmas baking yet, get started today with this rich and buttery cookie version of a Christmas classic!
Recipe adapted from the sable cookie recipe in Baking From my Home to Yours by Dorie Greenspan.
- 2 sticks butter
- 1/2 cup sugar
- 1/4 cup powdered sugar, sifted
- 2 cups flour
- 1/2 tsp salt
- 2 large egg yolks
- 1 cup chopped dates, raisins, and cherries
- 1 tsp orange zest
In a large bowl, beat the butter until smooth. Add in the sugars and orange zest.
Beat in the egg yolks one at a time. In a small bowl, whisk together the flour and salt. Add into the butter mixture gradually, beating on low speed.
Stir in the dates, raisins, and cherries.
Gather the dough into a ball and divide it in half. Roll each half into a log about 9″ long. Wrap with plastic wrap and let chill in the refrigerator at least 2 hours.
When ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Dust the log with powdered sugar.
Cut 1/3″ cookies from the log and place them on the baking sheet.
Bake 17-20 minutes or until the edges are lightly golden. Let the cookies rest a couple minutes before removing to a wire rack to cool completely. The powdered sugar around the edges won’t be very noticeable after baking, so make sure to roll the edges in powdered sugar again once the cookies have cooled.