Tutti frutti cookies recipe

Click here for cup measurements

Ingredients

Method

1. In a mixing bowl, beat butter (soft at room temperature) until smooth. I used my hand blender, but you can just use the whisk and beat manually. Powder the sugar and add to the butter.



2. Beat until creamy. Add orange zest, vanilla, salt and mix well.



3. Add the flour sieved with baking powder. Mix well. (If the mixture is too gooey, add 1 or 2 tbsp flour, Just in case) It should be a non sticky dough which holds the shape.



4. Add tutti frutti lastly and mix. Do not over mix at any point.



5. Roll the dough to a log. Cling wrap it and keep refrigerated atleast for an hour.



6. Unwrap the cling wrap, slice the log, not too thin, not too thick.



7. Transfer the sliced cookiesto a baking tray lined with baking sheet. Leave 1 inch space between each cookie as it would spread. Pre heat oven at 180 deg C and bake for 15 minutes or until the edges of the cookies starts turning golden. Once done, the cookie may be soft, but as it cools down completely, it becomes crispy.

Notes

• My dough was slightly gooey in step 3, so added a tbsp of flour. But max 2 tbsp is what you can add to adjust the consistency, otherwise it would affect the texture of cookie.
• Before you take it out and slice, pre heat the oven.
• Give enough spacing as mentioned in the last step. I did not do that, so my cookies got stuck to each other.
• Keep an eye after 12 mins, as the baking time may vary with oven. Do not open the oven door before 12 mins.
• Once the baking time is over, the cookie may not be crispy, but no need to worry, it will get perfectly crispy after it cools down.