Buttery , crunchy short bread cookies loaded with candied fruit bits are perfect for tea time. You can use dry fruit or almonds instead of candied fruit.
Yield : 22 Cookies
Ingredients
- 1 Cup All Purpose Flour / maida
- a pinch of salt
- 1/2 Cup Powdered Sugar
- 6 Tablespoons of unsalted butter at room temperature
- 1/2 Teaspoon Vanilla Extract
- 1/3 Cup of candied fruit ( I used tutti frutti )
Directions
1. In a mixing bowl add powdered sugar and unsalted butter and whisk it until the mixture is smooth and creamy
2. Add vanilla extract to the sugar butter mixture and whisk it again
3. In a separate bowl mix together all purpose flour and salt
4. Add the flour to the sugar mixture and using a spatula combine everything together until the cookie dough is smooth without lumps
5. Finally fold in candied fruit to the dough
6. Divide the dough into two equal portions. Roll each portion into 2 inch diameter log. Refrigerate the dough log for 1 hour until it is firm
7. Preheat the oven at 170C
8. Grease a cookie sheet and line it with parchment paper
9. Take one log of cookie dough and using a sharp knife slice it into 1/2 inch width cookies
10. Arrange the cookies on the cookie sheet leaving some pace around each cookie. This will allow the cookies to expand while baking
11. Repeat the step 9 and 10 for second cookie dough log
12. Bake the cookies at 170 C for 15 minutes until the edges turn light golden
13. Remove from the oven and let the cookies cool down completely
14. Once cooled, store in airtight container
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