Tutti Frutti Cookies Recipe

These tutti frutti cookies are buttery, crumbly and eggless. The recipe is very easy to put together and need basic pantry ingredients. They remind me of Karachi bakery biscuits from my childhood.

Packed with tutti frutti, these delicious biscuits are perfect to serve with tea for a snack. They are also perfect to give as edible gift during the holidays.

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About the recipe

I love baking cookies during the holidays. They are my favorite edible gifts to give to friends and family. These tutti frutti cookies are a must in my cookie tray every year.

I love the combination of dry fruit and nuts in baked goodies, like this delicious eggless Christmas plum cake or this eggless fruit nut cake. I think that love started way back with the Karachi bakery biscuits. These childhood favorite treats bring back so many fond memories.

So when I moved to the US, I started to make these Karachi tutti frutti biscuits recipe right at home. These dry fruit and nut shortbread cookies are very easy to put together. They are very buttery and have a great melt in the mouth texture.

The dough for these cookies is great to freeze too. So, you can bake half now and store half for later. Do try these fruit shortbread biscuits recipe and I am sure you will love them too!!

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make Karachi biscuits recipe with tutti frutti:

• Confectioner's sugar or powdered sugar ~ gives the cookies melt in the mouth texture.
• Unsalted butter
• All purpose flour
• Vanilla extract
• Nuts ~ use your favorite chopped nuts. I like to use pistachios, almonds, cashews and walnuts.
• Tutti frutti ~ you can also use chopped dried fruit like cranberries, plums, cherries and raisins.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is the recipe to make fruit and nut shortbread biscuits:

Combine softened butter, confectioners sugar, salt and vanilla in a stand mixer with a paddle attachment or a large bowl if using a hand mixer. Beat on low speed until light and fluffy. It takes about 4~5 minutes for this happen.

Add flour, nuts and tutti frutti. Beat until the dough comes together. If the dough seems too dry, then add 1 teaspoon of milk at a time and mix until the dough comes together.

Divide the dough in half and shape into a log. Roll the log in plastic wrap. Refrigerate the log for at least 1 hour.*

Preheat the oven to 300°F. Lightly grease 2 baking pans or line them with parchment paper.

Remove the cookie logs from the freezer and set them aside for a few minutes to soften a little bit. Use a sharp knife and slice the log into ¼" thick pieces.

Place the cookies 1" apart on the prepared baking sheet. Bake for 25~35 minutes or until they feel firm to touch and the bottoms are lightly browned. They will not brown much, baking longer at a lower temperature prevent them from darkening.

Remove the cookies from the oven and place them a cooling rack to cool completely. Store them in an airtight container.

Expert Tips

• Make sure to use confectioners sugar/ powdered sugar for the best melt-in-mouth texture to these fruit shortbread cookies.
• If you only have salted butter on hand, then omit adding salt in the recipe.
• Instead of refrigerating the dough, you can freeze it for 30 minutes. 
• If you want to make the dough ahead of time, wrap the cookie log in plastic wrap and then in foil. Freeze for up to 3 months.
• I like making square/ rectangle shape cookies. But if you want to make round cookies, then roll the dough into a circular log and then chill.
• Baked cookies stay fresh for up to 1 week. Make sure to store them in an airtight container.

Frequently asked questions

You might also like

Here are a few more easy to make cookie recipes that you might like:

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Recipe Card

Tutti Frutti Cookies

Tutti frutti cookies are buttery, crumbly and absolutely delicious. These easy to make treats remind me of Karachi Bakery biscuits.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 30 minutes mins

Cook Time: 35 minutes mins

Chilling Time:: 1 hour hr

Total Time: 2 hours hrs 5 minutes mins

Course: Dessert

Cuisine: American

Servings: 30 cookies

Ingredients

1x2x3x

• ¾ cup Unsalted butter, at room temperature
• ½ cup Confectioner's sugar
• ½ teaspoon Salt
• 1 teaspoon Vanilla extract
• 1½ cups All purpose flour
• ¾ cup Chopped Nuts (pistachios, almonds, cashews & walnuts)
• ¾ cup Tutti frutti*
• 1~2 tablespoons Milk, optional

Instructions

• Combine softened butter, confectioners sugar, salt and vanilla in a stand mixer with a paddle attachment or a large bowl if using a hand mixer. Beat on low speed until light and fluffy. It takes about 4~5 minutes for this happen.
  ¾ cup Unsalted butter, at room temperature, ½ cup Confectioner's sugar, ½ teaspoon Salt, 1 teaspoon Vanilla extract
• Add flour, nuts and tutti frutti. Beat until the dough comes together. If the dough seems too dry, then add 1 teaspoon of milk at a time and mix until the dough comes together.
  1½ cups All purpose flour, ¾ cup Chopped Nuts (pistachios, almonds, cashews & walnuts), ¾ cup Tutti frutti*, 1~2 tablespoons Milk, optional
• Divide the dough in half and shape into a log. Roll the log in plastic wrap. Refrigerate the log for at least 1 hour.*
• Preheat the oven to 300°F. Lightly grease 2 baking pans or line them with parchment paper.
• Remove the cookie logs from the freezer and set them aside for a few minutes to soften a little bit. Use a sharp knife and slice the log into ¼" thick pieces.
• Place the cookies 1" apart on the prepared baking sheet. Bake for 25~35 minutes or until they feel firm to touch and the bottoms are lightly browned. They will not brown much, baking longer at a lower temperature prevent them from darkening.
• Remove the cookies from the oven and place them a cooling rack to cool completely. Store them in an airtight container.

Video

Notes

• Make sure to use confectioners sugar/ powdered sugar for the best melt-in-mouth texture to these fruit shortbread cookies.
• If you only have salted butter on hand, then omit adding salt in the recipe.
• Instead of refrigerating the dough, you can freeze it for 30 minutes. 
• If you want to make the dough ahead of time, wrap the cookie log in plastic wrap and then in foil. Freeze for up to 3 months.
• I like making square/ rectangle shape cookies. But if you want to make round cookies, then roll the dough into a circular log and then chill.
• Baked cookies stay fresh for up to 1 week. Make sure to store them in an airtight container.
• You can use chopped dried fruit to make these cookies instead of tutti frutti. I love cranberries, cherries, apricots, plums or raisins (pick 2 or 3 varieties).

Nutrition

Serving: 1cookie | Calories: 96kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 40mg | Potassium: 37mg | Fiber: 1g | Sugar: 2g | Vitamin A: 143IU | Vitamin C: 0.03mg | Calcium: 7mg | Iron: 0.4mg

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