Tutty Fruity Cookies (Eggless) | Christmas Cookies (Step by Step Pics)

Its already December, the last month of 2018. I know have been away from this space for quite sometime and have some usual excuses of not making it here too. Frankly speaking, I was busy with so many things  that the only space that I could attend later was my little blog and so decided to stay away. Hope I try posting regularly now and I just can't believe how time flew so fast,its like a few months back I wished all Happy New Year and now its time for another new year very soon. I only sense this or do you also feel that this year is wrapping up so soon?

December marks the most important festivity for us and that's Christmas. Christmas marks the red and green colors predominantly. How about making a cookie with tutty fruity? Good idea,right.. I made these eggless tutty fruity cookies.We observe a 25 day lent till Christmas and I feel these eggless cookies are best during this time.They are very crunchy and quite addictive. No one can munch just one,he he..kids loved every bit of this cookie and were insisting on making them again.  They have even made up a list of snacks to be prepared for this Christmas.

 The Christmas tree,Santa Claus and the ornaments,gifts are mostly dressed up in red and green and looks vibrant too. I love the red festive color, really creates a unique vibe of Christmas. Tutty fruity cookies are crunchy with tiny bites of tutty fruity in them.Love them with a cup of tea. Enjoy making them this Christmas and am sure kids will go mad over them.

Preparation time:  40 minutes

Baking time :20 minutes
Serves :30 cookies
Author : Julie
Ingredients
wheat flour 2 cups (250 gm)
corn flour 3 tbsp(45 gm)
baking powder 1 tsp(4 gms)
unsalted butter  10 tbsp(142 gms)
powdered sugar 2/3 cup
tutty fruity 1 cup
almonds,roughly chopped 2 tbsp
pineapple essence 1/3 tsp
cardamom powder 3/4 tsp
milk 5 tbsp

Method

• Powder the granulated sugar in a blender,measure and scoop out required quantity.Add this to the softened butter.Cream the butter and sugar until mixed well.
• Sift the wheat flour,corn flour,baking powder,cardamom powder.Mix well.
• Add the flours in the butter sugar mixture and mix until crumbled.Add a tbsp of milk each time and bring the dough together.Knead to a smooth dough.

• Now divide the dough in two equal parts.Shape each part in a log(square shape of 6"* 1.5"*1.5") or make cylindrical shape.Refrigerate the two shaped logs tightly wrapped in cling wraps for half an hour.
• Pre heat oven to 350 degrees F /180 degrees C and line two trays with parchment paper.
• Open the cling wrap and cut each cookie in 1/4" thickness.Arrange them on trays.
• Place in oven and bake for 18-20 mins or until sides are lightly browned and the under surface is light brown.
• Cool on wire rack completely for 15-20 mins.Serve or store in air tight containers.

NOTES
* Powdered sugar is not icing sugar.Just grind the granulated white sugar in a mixer to get powdered sugar.
* You can use roughly chopped cashews too.I just blend the blanched almonds to get the roughly chopped ones with some powdered sugar.
* You can use orange extract or vanilla extract too instead of pineapple essence.Pineapple adds a unique flavor to the cookies.
*Add milk as per required to bring the dough together.I used 5tbsp but you may require slightly less or more.

You may also like these-
Christmas Wreath Cookies
Eggless Almond Cookies
Coconut Cookies