It’s the season to bake!🎄🎅Christmas is just days away…and everyone is making cookies….cakes..etc to enjoy with family & friends🎁 and I have started too…with some very easy & delicious Tutti Frutti Cookies/ Karachi Bakery style Biscuits😁
They look so festive….Christmasy..white..red..green and a a touch of gold to add some glamour!🌟 gorgeous!🎊🎉❄️
We are in love with the flavour! 😘 They are buttery…crispy and just melt away as you bite into one. Besides, they are really easy & fast to make too! Simply slice and bake kinda cookies😉
Let’s get you baking…😬
Yield: 24 medium cookies
Equipment: a large mixing bowl, a whisk (electric or manual), some cling wrap, a sharp knife, measuring cups/ spoons, baking tray, cooking rack.
1 cup Maida/ APF
1/2 cup powdered sugar
7-8 tbsp softened butter (I used unsalted, if you are using salted butter then, increase the quantity of sugar by 1-2 tbsp)
1 tsp vanilla extract/ essence
1/2 cup of mixed tutti frutti
5 tbsp roughly chopped cashew nuts (optional)
1 tsp milk (optional, to be used only to make a smooth dough if you are unable to roll the dough)
Take butter and sugar in a mixing bowl, cream them together until they are fluffy and light. Then add the tutti frutti, cashews & vanilla extract. Mix it these well then add the flour. Mix them well with a light hand and bring them together to make a ball. Use 1 tsp of milk only if you are unable to make a round ball. The dough doesn’t need to be kneaded, just bring it together. The mixture is very soft and pliable.
Now, take the dough on some cling wrap and roll it well to give it the shape of a thick log. Wrap the log well and refrigerate for a minimum of 30-40 mins.
In the meantime, preheat your oven @180’C for about 10 mins. Line your baking tray with some parchment/ butter paper. Remove the chilled log of dough from the refrigerator and cut it in about 1/2″ slices. Place them slightly apart on the lined baking tray. Bake them for 15 mins @180’C using the upper and lower rods for the first 10 mins, then just the lower rod for the last 5 mins. Remove the tray from the oven & let it cool on the rack for about 15 mins. The cookies are soft when you remove them from the oven but crisp up as they cool down. You can store these in airtight containers for almost 1 week.
*Please note that baking time may vary as every oven is different, so time the oven accordingly. The cookies turn slightly golden around the edges as they are ready, so remove them from the oven as per the colour.
Don’t they look yummy!?! 😊 try these today!
Adapted from Click Cook n Devour