Fruit and Nut Holiday Cookies

Cookies!! A lot of them are being baked in my kitchen these days. It is December and the weather is nice and nippy and Christmas is almost here. No wonder cookies are calling!
Pistachio Cranberry Cherry Roll-out Cookies.jpg
This is my favourite shortbread cookie dough and I throw in different fruit and nuts to get a variety on the cookie platter. And trust me when I say each variation tastes different

Here is the basic dough recipe (yeah, it is the same I baked the much-loved Hyderabad Karachi style fruit cookies with!) This makes a big batch. It can be halved.
(Makes 45 thick cookies)
450 grams (about 3 ½ cups) Maida/all purpose flour
330 grams (3 cups)  butter, softened at room temperature
150 grams ( 1 ½ cup) of granulated sugar, measured out and powdered in the mixer
1 ½  cups of candied fruit/ chopped nuts/ chocolate chips. I divided the dough into 3 parts and added different things to all.
1 ½ tsp rose extract or any other like vanilla, almond or pistachio. Rose works best.
1 tsp cardamom powder

Beat the sugar and butter with a hand whisk till it is creamy. This takes 2-3 minutes by hand.
Add the rose extract and the fruit and nut mixture.
I split into three and added
-Slivered cashews and almonds to the first lot
-Pistachios, dried cherries and cranberries to the second and
-White and Strawberry chocolate chip cookies to the third
Add the flour and bring the dough together with your fingers. The dough will be crumbly.

Divide the dough into three and make logs and cling wrap them and put in the refrigerator for an hour at least. The dough can be kept in the refrigerator for two days.

Alternatively shape into discs and cling wrap. Chill for 30 minutes and then roll about ½ inch thick and cut cookies.

Preheat the oven at 175C and bake on a parchment paper lined cookie sheet for 10-12 minutes till the cookies start to change colour around the edges. Bake a little less if you want them crumbly. Cool on the cookie sheet for five minutes and then move to a wire rack to cool completely.
Once cooled completely, store the cookies in air tight containers. They stay good for up to a fortnight, if they last that long, that is!

White Chocolate and Strawberry Chip Cookies.jpg

Cashew Almond Bit Crunchy Cookies.jpg

25 thoughts on “Fruit and Nut Holiday Cookies

  1. Awwww … me waannntttt … hey garima these look fantastic. Since i have shifted into a new home.. i Now have an OVEN ..yayyyy!!! so after i have figured this machine out …cookies is the first thing going in ..awesome! 🙂

  2. garima dear… is there any substitute for butter..? my dad avoids butter… but i want to make some cookies for him

  3. Wow Garima! I love baking cookies! This one is sure on my list. Will also look for your Karachi bakery fruit cookie recipe. I love their cookies. thanks a lot for sharing. Have a super day! 🙂

  4. Garima,
    Which butter do you use? The regular table butter (like Amul) or the homemade white butter can also be used? I want to start using homemade butter since I feel its healthier for the kids but I am not sure if the water content in the homemade butter will do harm to the texture?
    Can you please advise?

  5. Hi garima,
    Please tell me the reason behind the quantity of butter being different in different cookies. Untill now i thought, 1 basic recepie with different fruits n nuts, will give different cookies. Please help me, so that i can remember the methods for all the flavours.

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