Fruit & Nut Cookies are colourful, soft & crispy cookies made by blending dry fruits & nuts with flour, butter & sugar and baking it. Fruit & Nut Cookies are anytime wonder snack made commonly during Christmas & special occasions. Fruit & Nut Cookies fills eyes, heart & tummy.
I have already posted fruit cookies earlier but this is a different take using the basic cookie dough that I posted a while back.These fruit and nut cookies are so buttery and flavourful with the crunch in nuts and dry fruits that we loved it so much, it resembled and tasted like the karachi biscuits a lot.
The dough should be firm enough to cut so make sure to refrigerate until firm to cut to get neat slices.
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📖 Recipe Card
Fruit & Nut Cookies
Fruit & Nut Cookies are colourful, soft & crispy cookies made by blending dry fruits & nuts with flour, butter & sugar and baking it. Fruit & Nut Cookies are anytime wonder snack made commonly during Christmas & special occasions. Fruit & Nut Cookies fills eyes, heart & tummy.
Servings15 cookies
Ingredients
FOR THE COOKIE DOUGH:
- 1 cup levelled maida / all purpose flour
- 1/2 cup butter at room temperature
- 1/2 cup powdered sugar / icing sugar
- 1/2 teaspoon vanilla essence
- 1/8 teaspoon salt
I used half of the dough for this cookie.
DRY FRUITS AND NUTS:
- 2 tablespoon dried cranberries chopped finely
- 2 teaspoon dry grapes chopped finely
- 2 tablespoon pistachios chopped finely
- 1 tablespoon apricots chopped finely
Instructions
- Measure and take butter in a mixing bowl, add powdered sugar to it.
- Whisk it well, I used my hand whisk, you can use electric mixer too. Whisk it until creamy and fluffy.
- Now add vanilla essence and salt. Finally add in the flour.
- Mix with a spatula to form a dough.
- Now use your hands to roll into a ball, cling wrap it and refrigerate it.
- I used half of the dough for this cookie. Chop the dry fruits and nuts. Now half portion of the prepared dough add the dry fruits and nuts.
- Mix it well so that the dry fruits and nuts are evenly distributed.
- Now shape it into a log, place it on a butter paper.
- Wrap it well, refrigerate it for atleast 1 hour. Slice the log.
- Preheat the oven at 180 deg C for 10 mins.
- Slice it not too thick or too thin.
- Transfer it to a baking tray lined with aluminum foil.
- Bake in preheated oven for 10-12 mins or until the edges turn golden.
- Cool down then store Fruit & Nut Cookies in airtight container.
Notes
- This dough is eggless and keeps well in fridge for at least 2-3 weeks.
- You can use this cookie dough recipe as the base for many cookie recipes.
- I used homemade butter.
- I prepared the dough before hand so added the dry fruits after the dough was prepared. But if you are making this cookies alone, then add the dry fruits and nuts along with the flour in step4.
- The cookie may looks soft when taken out but do not be tempted to bake more. When it starts to become golden take it out, after cooling down it becomes crisp.
- You can use any of your favorite dry fruits and nuts.
Nutrition Facts
Fruit & Nut Cookies
Amount Per Serving (25 g)
Calories 142
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Trans Fat 0.2g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 16mg5%
Sodium 69mg3%
Potassium 38mg1%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 6g7%
Protein 2g4%
Vitamin A 212IU4%
Vitamin C 0.2mg0%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Fruit & Nut Cookies Recipe Step by Step
- Measure and take butter in a mixing bowl,add powdered sugar to it.
- Whisk it well,I used my hand whisk, you can use electric mixer too.Whisk it until creamy and fluffy.
- Now add vanilla essence and salt.Finally add in the flour.
- Mix with a spatula to form a dough.
- Now use your hands to roll into a ball,cling wrap it and refrigerate it.
- I used half of the dough for this cookie.Chop the dry fruits and nuts.NOw half portion of the prepared dough add the dry fruits and nuts.
- Mix it well so that the dry fruits and nuts are evenly distributed.Now shape it into a log,place it on a butter paper.
- Wrap it well, refrigerate it for atleast 1 hr.Slice the log.Preheat the oven at 180 deg C for 10 mins.
- Slice it not too thick or too thin.Transfer it to a baking tray lined with aluminum foil.Bake in preheated oven for 10-12 mins or until the edges turn golden.
Cool down then store in airtight container.
Expert Tips
- This dough is eggless and keeps well in fridge for atleast 2-3 weeks.
- You can use this cookie dough recipe as the base for many cookie recipes.
- I used homemade butter.
- I prepared the dough before hand so added the dry fruits after the dough was prepared.But if you are making this cookies alone, then add the dry fruits and nuts along with the flour in step4.
- The cookie may looks soft when taken out but do not be tempted to bake more.When it starts to become golden take it out, after cooling down it becomes crisp.
- You can use any of your favorite dry fruits and nuts.
Noodlehead
Will this recipe work if I substitute half the APF with whole wheat flour? Or even fully.
SHARMILEE J
Yes it will…but the texture and taste will surely vary
nalini g
Hi Sharmi
Nice one 🙂 .. I tried this yesterday .. While the taste was so good and the texture was crisp too … The bottom part became so dark within a short while (8 min I set ) … Is it because I used an aluminium foil instead od butter paper ???
Nithu mohan
hi maam can we bake it in pressure cooker?
SHARMILEE J
Yes you can
S
The dough remained too soft to use or cut. Don’t know where I went wrong. Thoughts?
Sharmilee J
You can refrigerate for a while before slicing them, this way they will become firm