Fruit & Nut Cookies | Christmas Cookies | Christmas Bakes

Christmas planning for me started a month back, I had lots of recipes in mind and few of which I have already posted here. This Fruit and nut cookie was one recipe which was in my to-do list for long. Finally it has made an entry here :-) the reason I had book-marked this recipe was because of tutti fruiti in them, we both simply love it. After much hunting to get tutti frutti here I was forced to adapt the recipe with what I could get. Instead made this with glazed cherries and pistachios for the red and green effect. I wish I had taken the cookies a little earlier mine was baked for 13 mins, it is crisp and had enough sweetness and does bring back childhood memories to me.

Linking my entry to Tried & tested recipes - Sharmi's passions hosted by my dear blogger friend & aks Priya Suresh of Priya's Versatile Recipes CLICK HERE for announcement and also to Kitchen Chronicles 

Recipe Source - Sharmi

Makes - 22 medium sized cookies

Ingredients

All Purpose Flour (Maida) - 1 cup (135 gms)

Powdered Sugar - 1/2 cup (80 gms)

Unsalted Butter (at room temperature) - 6 tbsp

Glazed Cherries - 3 tbsp of chopped

Pista (unsalted) - 3 tbsp of chopped

Milk - 1 to 2 tsp

Method 

In a mixing bowl add butter and powdered sugar and using a hand whisk cream together until well combined. Add the flour, cherries and nuts mix well. If the mixture is too dry and crumbly add milk little at a time, be careful not to add more else it will get to sticky. Tip the mixture to a parchment/ butter paper and start rolling it into a log. Put it in the freezer for an hour, after 30 mins take it out and using the parchment paper try and roll it like dough to form a smooth finish again place it in the freezer for 30 mins. Before taking the cookie dough out pre-heat the oven to 160 C, line a baking tray with parchment paper (you can even use the same parchment paper used to roll dough) and take out dough out cut it into 1/4 inch thick slices. Place on pre-heated oven and bake for 10-12 mins until you see it start browning on the sides. Once done cool it in a wire rack and store in air-tight containe

Cooks Wisdom 

- Do not use too much milk else the dough can get very stick

- Using a clean knife without any rough edges helps in smooth cookies

- Freezing dough is important, if you plan to leave it overnight then try and refrigerating it instead

-Make sure dough is nice and cold before setting it to bake in oven

- Cookies do not expand much but leave 1 inch gaps while placing them on baking tray

- You can use your favorite nuts, dry fruits, tutti fruitti for the colored effect