Eggless Fruit Cookies | Tutti Frutti Cookies | X'mas Cookies

I have been baking like crazy this month. 3-4 times a week I am in front of the oven and the kids are loving it. I am so glad that I joined this ‘Bake-a-thon’ group and now I am trying out all those recipes that I have been dying to make.

These cute and colourful biscuits / cookies come from the Spice club blog that I had bookmarked long back. Whenever I decide to make this I would be short on butter or the candied fruits. Finally last week I had both and made them.

This time too the biscuits were gone before I could click them and the kids were happy that I made a second batch for the blog!

I used:
Adapted from – Spice Club

All purpose flour – 1 cup
Butter- 6 tablespoons
Tutti Frutti-1/3 cup
Powdered sugar – 1/2 cup
Milk-1-2 tablespoons

1.Cream together butter and sugar till flufft. Add the flour little by little and mix well

2. Put in the tutti Frutti and mix well with your hands, It will be crumbly. Add a tablespoon of milk at a time and knead. Do not add too much milk/ add all at once.

3.Divide into tow parts and roll out into logs of equal size and shape. Roll in it a butter paper and put it in the freezer for 45 minutes.Take it out and cut using a sharp knife into equal sized pieces.

4. Place on a tray lined with butter bake and bake in a pre heated oven at 180 Degree C / 350 Degree F for 15 minutes[see note below] or till the cookies start to brown around the edges. Remove from oven and cool on a wire rack. The cookies are ready to be served…

Note:

The dough will be crumbly, add milk accordingly. It should not be too sticky or too dry.
When I made the second batch of cookies, the power went off and the dough was in the freezer fro more than 3 hours. But that did not affect the texture / taste in any way.
When you bake one set of cookies , keep the other log in the fridge till you are ready to cut it.
Use a sharp knife to get a smooth finish on the cookies.
While cutting the cookies, there may be small crack. crumble lightly. Use your fingers and press gently on the cracks/ press the crumbs together. It will get done perfectly.
The first time I used an electric blender to cream the sugar and butter. It took a long time to clean the blades! So the next time I used a whisk. I loved the texture of the mixture and the work got done fast and the whisk was easier to clean:)
The oven timing will vary on the thickness and the size of the cookies.
As soon as it is out of the oven, the cookies tend to be a little soft. It will become crisp on cooling.
I chopped the tutti frutti roughly before adding it into the flour mixture. You can also add it as such.
Any other candied fruits/ nuts can also be used instead of tutti frutti.