Tutti Fruity Cookies

Wondering what frunukies are? We ll come to that in just a bit. But before that, lets talk Christmas shall we? Even though it s year end and its that time of the year when there are bells jingling merrily and fruit cake to eat by the tonnes, there is only enough merriness when you bake some and give some. In succession to some Checkerboard cookies( recipe coming soon), here comes frunukies. Now, what are frunukies? Fruit and Nut Cookies. Simple. See?

Now, these cookies have kicked up a storm in the blogging circuit this Christmas. My previous attempt at making these cookies was not great but this batch was a runaway success. I used a basic sugar cookie recipe and incorporated some flavors for that extra zing and flavor. The result is i m fishing for stray bits of cookie in my pantry. My friends loved them and i was exultant to put a smile on someone s face with a box of cookies. Shall we begin heating up the oven, then?

Recipe For Tutti Fruity Cookies
( Cookies with tutti fruity and nuts)

Prep Time: 15 to 20 mins
Resting Time: Overnight
Bake Time: 12 mins
Yields 30 to 40 small cookies

What You Need?

All Purpose Flour 1 cup
Sugar 1/2 cup powdered
Unsalted Butter 100 g softened and at room temperature
Vanilla extract 1/2 tsp
Tutti fruity 1/4 cup
Any nuts of your choice toasted and broken 3 tbsp
Orange zest 1/2 tsp

How To Make It?

Cream together sugar and butter in a mixing bowl using an electric whisk until creamy.
Add vanilla and whisk again.
Now, add the flour and whisk until the mixture is crumbly.
Add the grated zest, nuts and tutti fruity and mix the dough until it all comes to a big lump.
If you found the dough too sticky, sprinkle a lil flour. Mine was sticky and i added about 1 tbsp more flour.
Once done, divide the dough into 2 and shape them into cylindrical logs about 15 cm long.
Wrap them in cling film and refrigerate the logs overnight or for a minimum of 6 hours.
Once done, preheat oven to 160 C for 15 mins.
Cut the logs into 1/4″ thick slices and place them on a parchment paper 2″ apart.

Bake for 10 mins or until the cookies turn a light brown on the edges.You may have to do them in 3 batches.
Cool completely and store them in air tight containers.

Enjoy with a hot cuppa on a chilly winter s evening.