Stollen Cookies

 Rick Martinez on Instagram

1/3 cup dried currants

1/3 cup amaretto, warmed

2 sticks butter, room temperature

2 cups  AP flour

3/4 cup flour almond flour

2/3 cup sugar

3 Tbsp nonfat dry milk powder

1 1/4 tsp kosher salt

1 large egg, lightly beaten

1/2 cup chopped candied citron OR 1/4 cup each chopped candied lemon peel and orange peel

1/2 cup candied red cherries

1/2 cup icing sugar

Soak the currants in the amaretto at least 30 minutes and up to 1 day.  Strain.

Beat the butter, flour, almond flour, sugar, milk powder, salt and egg on low speed until combined but not fluffy, about 1 minute.  Mix in the currants and candied citron.

Toss the candied cherries in 2 tablespoons flour, then stir into the dough.  Divide the dough in half and roll each half into a 12 inch log.  Wrap tightly in plastic wrap and freeze until firm.

Slice the logs into 1/2 inch rounds, arrange on a lined baking sheet about 1 inch apart.  Bake at 350F for 20-25 minutes until light golden around the edges.  Let cool 5 min then brush with Amaretto.  When they're cool, roll them in the icing sugar.