Tuitty Frutti Cookies / Christmas Cookies (Eggless)

I tried this recipe adapted from The chef and Her Kitchen when  I had some leftover tutti frutti after baking plum cake.  These colouful and crunchy cookies are perfect for this season!

Ingredients: (yields 20 - 25 cookies)

All purpose flour – 1 cup
Unsalted Butter – ½ cup
Baking powder -  ½ tsp
Sugar - ½ cup (powdered)
Tutti frutti – 1/3 cup
Cashew nuts -1 tbsp (Broken into pieces)
Vanilla essence – 1 tsp
Salt - a pinch

Directions:

Preheat the oven to 160 deg C.

In a large bowl, beat butter and  powdered sugar until light and fluffy.

Add vanilla essence, salt, all purpose flour,baking powder, cashew nuts and tuitti frutti to the butter mixture and mix to form soft dough.

Make the dough into a log shape either round or square, as you wish. Wrap in a wax paper or cling film and place it in the fridge for about an hour.

Once the dough become firm; unwrap and cut the log into slices (not too thin slices) using a sharp knife. You may shape them with your hands if it breaks.

Place the cookies in the prepared baking tray (I usually bake cookies in an ungreased tray as the cookies have enough butter or oil in it; beginners and those who want to grease the tray / line with parchment paper may go ahead with that). 

Bake at 160 deg. C for 10 to 12 minutes, in the preheated oven or until the edges turn slightly brown.

Check frequently; these cookies tend to turn brown faster.

Allow to cool and store in an air tight container.

Note:

If you feel the dough is not soft enough you may add little milk.