Fruitcake Cookie (Eggless Tutti Frutti Cookie)
The flavors of fruitcake in a cookie! Nom! Nom! Nom! Could it get any better? Oh yes, it can… just wait till I share the Cranberry Orange Shortbread cookie recipe with you all! Yo, you all… I went all out and baked cookie after cookie after cookie! And there’s going to be more!! There was just one tiny bump in the journey of cookie making when one of the cookies turned flat on me. But thankfully it was a easy fix!
So without much ado, let us embark on this cookielicious journey with Cookie No 1 – Fruitcake Cookie (Eggless Tutti Frutti Cookie)
Ingredients for Fruitcake Cookie (Eggless Tutti Frutti Cookie) – about 18 cookies
- 1 Cup All Purpose Flour
- 1 tsp of baking powder
- 1/2 Cup granulated sugar
- 1 stick or 1/2 Cup unsalted butter, chilled and cut into cubes
- 1/4 Cup glazed cherries, chopped
- 1/4 Cup chopped dried fruits – apricot, cranberries, figs
- 3 tbsp chopped nuts (I used almonds)
- 1/4 tsp of salt
- Orange zest – 1 tsp
- 1 tbsp of orange juice
How to make Fruitcake Cookie (Eggless Tutti Frutti Cookie)
Preheat oven to 325 F. Line 2 cookie sheets with parchment paper and set aside
Pulse the nuts 2 to 3 times in the food processor and transfer to a bowl. Repeat the process with the chopped dried fruits and transfer to a bowl.
Now add all the dry ingredients to the food processor – 1 Cup all purpose flour, 1 tsp baking powder, 1/2 Cup sugar, orange zest and 1/4 tsp of salt and give it a couple of pulses. Now throw in the chilled butter and give the food processor several pulses till it turns into a crumbly mixture. Now throw back the coarsely chopped nuts, dried fruits and glace cherries (or tutti frutti) along with the tablespoon of orange juice and give one final pulse. Take it out onto a floured surface and knead it into a dough.
Roll it out into a log, cling wrap it and let it chill in the fridge for about 30 minutes till it firms up a little.
Take out the chilled dough and cut it onto 1/4 inch discs and arrange them on the prepped cookie sheets. Bake for 14-16 minutes till the cookies are baked through and turns golden brown on the edges.
Let the cookies cool down a little on the cookie sheets before transferring them to a wire rack to let the cookies cool down completely.
Store leftovers in airtight container for up to a week.
