Eggless Fruit Cookies (Tutti Frutti Cookies) | Christmas Cookies

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Been brought up in a christian institution during my school days and having my best friend telling more about christmas, to me the festival was very special. We dont celebrate christmas but I loved seeing the crib, xmas tree decorated and the stars lit up in each house. Last year I even tied up a star and enjoying seeing it every time I entered the house. Whenever I see a crib or a xmas tree, I make sure to stand a minute to admire it.

Eggless Fruit Cookies Recipe - Ingredients
Recipe Source: Spice Club

• All Purpose Flour (Maida) - 1 cup (135 gms)
• Unsalted Butter (at room temperature) - 6 tbsp
• Powdered Sugar - 1/2 cup (80 gms)
• Tutti Frutti - 1/3 cup
• Milk - 1 to 2 tbsp

NOTE : IF you dont get tutti frutti substitute with any dried fruit variety

The moment I saw these cookies posted , I tried it the very same weekend and glad to have tried it as I enjoyed baking and munching on these cookies. When cut into slices these cookies take no time except for the freezing time but worth the wait as these cookies are so delicious.

Method:

1. In a mixing bowl add powdered sugar and butter. Cream butter and sugar until light and fluffy - I used my whisk for this. Add maida, tutti frutti and mix well.

2. Add milk to form a soft sticky dough. Lay a butter paper and roll the dough and form a log(dust flour if needed).

3. Wrap it with butter paper and freeze it for 40mins(Put it up in the freezer to make the dough firm) for 40mins. I made 2 small logs. Take the log out, and slice the dough with a sharp knife. Slice into slightly thicker slices as shown in the pic.Preheat the oven at 350ºdeg /160 deg C for 10mins.

4. I cut one log into slices and for the other log cut it with a cookie cutter(which was a bit difficult actually) - I wanted star shaped cookies so did it but its sure time consuming.Place the cookies on the lined butter paper leaving space between each cookie. Bake it at 160 deg C for 10 to 12 minutes or until the edges are slightly golden brown.

5. Transfer carefully in a rack and cool it.Store in airtight container. I baked them in 2 batches - I baked the star cookies for 15mins and the log sliced cookies for exactly 12mins. Both the cookies were great but the star cookies were even more crispier.

My Notes:

• My knife was not very sharp and had a wavy impression so the cookies were not looking smooth on the top as you can see, but tastewise no compromise at all. If you use a sharp and plain knife with no impressions, the cookies will look even more smoother.
• Be very careful in checking the cookies after 10mins as the cookies tend to easily burn. Make sure to switch off when the edges start browning. It will be soft when taken out, will become crispier once cooled down.
• If your cookies are ready sliced and is waiting for preheating time then keep the cookies in the fridge until the preheating time(No need to keep in freezer.)
• Adjust adding milk to the consistency of the dough. The dough will be sticky so dust flour if needed while rolling them into logs.
• It was time consuming using the cookie cutters , gathering the extras each time and then cutting it again. I would prefer the log and slice method, but then as it was for christmas special I took the extra strain of using star shaped cookie cutters.
• I made the roll and sliced them slightly semi circle. You can make round shaped slices too.

I tell you the cookies are very addictive, I kept munching on whenver I saw the cookie container and the cookies were over the next day itself. Hubby loved it too and said to bake these cookies again. The buttery flavour with the crunch in the tutti frutti tasted yummy.

When I planned for Christmas recipes the first 2 I shortlisted were gingerbread men cookies and fruit cake.Somehow time had other plans for me so this year baked snowball and fruit cookies. But for sure will try gingerbread cookies soon and post it here as its like a dream for me to decorate them :)