‘Tis the Season to Be Baking

It is the season for puddings and pies and cakes and cookies. The kitchen is the warmest place during this time with so much baking being done! The house smells heavenly. And you cant help but revel in this glorious time of the year!

And so here is another cookie recipe that can be mixed and baked quite quickly. The topping with a light hint of cinnamon gives a nice crunch to it. And then its dotted with some tutti fruity to give a lovely color like little jewels embedded in them and for a lovely fruity bite!

This same cookie dough can be used to make different variations in flavors. Call it Tutti fruity cookies or Xmas cookies or Almond cookies or Walnut cookies. Each version is equally addictive & more-ish!

Xmas Cookies / Tutti Fruity Cookies
Makes about 25 cookies
For cookies :
Butter – 120gms – at room temperature
Icing sugar – 100 gms
Vanilla essence – 1 tsp
Maida/ plain flour – 170 gms
Baking powder – ½ tsp
Tutti fruity – 3 tbsp or per taste
Orange juice – 1 tbsp or as needed for dough – optional
For coating (optional):
Demerara sugar (brown sugar)
Pinch cinnamon powder
In a mixing bowl beat together softened butter and icing sugar with hand whisk  in one direction to creamy, light and fluffy.
Add in the essence and beat once.
Sift the flour+baking powder into the creamed butter and beat again once to mix.
Then add in tutti fruity and combine together gently with hands till it forms a dough. Do not over knead the dough.  You could add in a tbsp orange juice for a hint of orange flavour or even in case you need to add some moisture to bring the dough together.
May wrap the dough in cling film and refrigerate at this pint for about 15 to 30 mins to firm up the dough for easier handling.
Preheat oven @ 1800 OR 1700 C for 10 mins. Grease (and line if preferred) a baking tray. In a plate mix together the coating ingredients.
Shape the dough into walnut sized balls. Dip one side in the coating mixture and flatten slightly as you dip or between palms. Arrange in baking tray. Repeat for entire dough, keeping them in baking tray about 1” apart.
Bake for 10 to 12 mins (or 15 to 20 mins @ 170 C) or till underside is golden and edges start to turn pale.
Remove and transfer to wire rack. Let cool to room temperature. Transfer and store in airtight cookie jars.
1. For variations you could try Orange Almond cookies – add some orange juice as above for the cookie dough. Then instead of demerara sugar, dip cookies in almond flakes or chopped walnuts.
2. You could add orange zest also to the cookie dough.

3. Make choco chip cookies by adding chocolate chips instead of tutti fruity. Skip the coating.

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About Prathima Rao

Born & brought up in South India amongst hard core food enthusiasts, cooking & food has always been an important part of my growing years, with every family gatherings accompanied by a scrumptious & elaborate meals. A brief stint in an auditing firm and then later my increasing passion for food led me to explore the wonder world of vegetarian and vegan cooking full time. My forays into the culinary world involve recreating the almost-lost traditional Indian recipes to experimenting with easy to make international vegetarian dishes or making a pleasing yet simple and healthy home cooked meal. My style of cooking is simple to cook dishes from easily available ingredients peppered with the occasional indulgence with new techniques and ingredients. I try and look for healthier options wherever possible but do not compromise on the taste. This passion for cooking led me to start my own food blog Prats Corner which includes traditional recipes I grew up with, other Indian cuisines, fusion and international dishes, bakes and some of my own experiments in the test kitchen.
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