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