I have been eating tutti frutti cookies since I was a child. During those days, the fun was in picking tutti frutti from the cookies and saving it for the end. This love for tutti frutti never ended and when I started baking cookies, I made the famous Karachi fruit biscuit filled with tutti frutti.
Amit, my better half, is too adventures. He is crazy about long road trips. Because of him, we have travelled Munnar, Kanya Kumari, Punjab, Gurgaon, and a lot other places all via road. He seems to be infected with some virus and now dreaming of a road trip to Thailand. I am completely out of this. 4000+ km one side, only a crazy person can think of it. Hope he finds some partner for his road trip.
By making these long trips, I have learnt a few things. One of them is to always carry some homemade snacks with you with longer shelf life. One, it keeps you available with those energy punches during long spells and second they become your great companions during those long empty patches where you find almost nothing on the road sides. I have learnt this hard way and now I ensure to carry some enough cookies and cakes during those endless road trips.
Eggless Tutti Frutti Cookies
Last month we traveled to Gurgaon via road to celebrate Diwali with family. My in laws and my mother and father do not eat sweet cookies, because of health reason. Hence made Savory Cumin Cookies for them. For in between snacking during the road trip, I made Choco chip cookies, Energy balls, Vegan Banana bread, and trutti frutti cookies. Today, I will share this amazing candied fruit cookies recipe. As usual, these are eggless cookies.
Ingredients for tutti frutti cookies
|All-Purpose Flour||120 gm|
|Butter Unsalted||70 gm|
|Powdered Sugar||70 gm|
|Baking Powder||½ tsp|
|Tutti Frutti||50 gm|
|Vanilla Essence||1 tsp|
In a bowl take All-purpose flour, Sugar and Baking powder. Mix all the dry ingredients. Add butter to it and using finger tips, mix the butter with dry ingredients. Use only cold butter if you want your cookies to be crispy.
Add tutti frutti and mix it with flour.
If required add 1 tbs of cold milk at a time and prepare a dough. Don’t over knead it as it can result in soft and chewy cookies. For this particular measurement I have use 2 tbs of milk.
Shape the dough into a log and cover it with cling wrap. Let it rest in refrigerator for about 30 minutes. This will help butter to solidify and make easy for you to handle the dough. Also if you let the dough rest in refrigerator, it will avoid the cookies to expand immediately and helps to intact the shape of cookies.
Keep the oven for preheating at 160 °C. Meanwhile take the dough out from refrigerator and slice it into ½ inch in thickness. All the cookies should be of same thickness and size. It helps in even baking.
Line a baking tray with parchment paper or you can simply grease it with butter. Arrange all the sliced cookies on the tray by leaving some space in between. Bake these cookies in a preheated oven at 160 °C for 15 minutes or until the edges turn golden. Temperature and time can vary from oven to oven.
Once baked, take the tray out and place all the baked cookies on a wired rack.
Let the cookies cool completely and then store them in an airtight container.
|Total Servings||25 Cookies|
|Calories per Serving||50.56|
Disclosure: The calories count is calculated using Google as a reference point.
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