Eggless Tutti Frutti Cookies : Whenever I see Karachi Biscuits in Indian Grocery stores, my mind always thinks to bake the same at home (blogger mind always thinks to recreate anything they notices in stores 🙂 ). Its my long time wish and sometimes I run out of any color Tutti Frutti especially Green that’s the only barrier which I had experienced. These colorful Tutti Frutti are my recent purchase from India, got sufficient quantity this time and now I happily bake Christmas Fruit Cakes too. Instead of Red Tutti Frutti I added Cherries and feel free to add any color tutti frutti or dry fruits as you wish. I strongly insist to add
custard powder / Milk Powder and Almond or Cashew Powder to enhance the taste of the cookies and this version of mine exactly tastes like the store bought one. Before the Holidays begin I am sharing this wonderful Eggless Tutti Frutti Cookies Recipe in detail with step by step pictures, do try the ? recipe, enjoy your holidays with family and friends also don’t forget to share the cookie pictures with us 🙂 Merry Christmas to one and all 🙂
Ingredients
APF – 1 Cup (3/4 Cup Maida + 1/4 Cup Wheat Flour)
Softened Unsalted Butter – 1/2 Cup (1 Stick)
Almond or Cashew Meal – 1/4 Cup
Milk Powder – 2 Tbsp
Corn flour – 1 Tbsp (You can replace both milk powder and corn flour with 3 Tbsp custard powder as well)
Whole Milk / Regular Milk – 2 Tbsp
Baking Powder – 1/2 tsp (1/2 tsp Baking powder = 1/8tsp Baking soda + 1/4tsp Cream of tartar (1/2tsp Vinegar or 1/2tsp Lemon Juice)
Powdered Sugar / Icing Sugar – 1/2 Cup (You can powder regular sugar)
Salt – 1/4 tsp
Mix of Chopped Nuts – 2 Tbsp
Tutti Frutti / Dry Fruits – 1/4 Cup ( I used mix of Tutti Frutti and /chopped Dry Cherries and cranberries )
Vanilla Extract – 1/2 tsp
Yields – 1 and 1/2 Dozen Cookies
Method
- Make sure to chop the dry fruits, nuts and keep all the ingredients ready Pic 1
- If using regular sugar and homemade almond meal, do pulse in the food processor to fine powder ( Pic 1, no need to sieve them).
- In a mixing bowl add all the dry ingredients like APF, Milk Powder + Corn Flour or Custard Powder, Salt and Baking Powder and mix well (Pic 1).
- In another bowl cream butter until it forms a smooth consistency.
- Now add the Vanilla Extract followed by sugar and almond flour mixture (Pic 2).
- Now the batter turns fluffy as shown in Pic 3, add the all purpose flour mixture in batches.
- Add milk (always reserve some) before the last batch of flour mixture.
- If needed add the reserved milk and Pic 4 is the perfect cookie batter consistency.
- Finally add chopped nuts and Tutti Frutti / Dry fruits (Pic 5).
- Roll the dough using cling wrap as log (Pic 6) and refrigerate the cookie dough until it turns firm say 1-2 hours.
- Slice them in to 1/4 inch slices (Pic 7) and place it 1 inch apart on a parchment paper placed cookie sheet/ pan (Pic 8) leaving enough room for the cookies to rise.
- Do refrigerate the raw cookie slices till you bake and don’t let the slices in warm temperature before baking.
- In Preheated oven bake the cookies at 350 F for 12-14 minutes.
- Let them cool over a wire rack until it turns firm (refer below picture).
- When cool completely do serve with warm milk or store in an air tight container.
Recipe Card
Learn to make Egg free Tutti Frutti Cookies with simple ingredients
- APF – 1 Cup 3/4 Cup Maida + 1/4 Cup Wheat Flour
- Softened Unsalted Butter – 1/2 Cup 1 Stick
- Almond or Cashew Meal – 1/4 Cup
- Milk Powder – 2 Tbsp
- Corn flour – 1 Tbsp You can replace both milk powder and corn flour with 3 Tbsp custard powder as well
- Whole Milk / Regular Milk – 2 Tbsp
- Baking Powder – 1/2 tsp
- Powdered Sugar / Icing Sugar – 1/2 Cup You can powder regular sugar
- Salt – 1/4 tsp
- Mix of Chopped Nuts – 2 Tbsp
- Tutti Frutti / Dry Fruits – 1/4 Cup I used mix of Tutti Frutti and /chopped Dry Cherries
- Vanilla Extract – 1/2 tsp
-
Make sure to chop the dry fruits, nuts and keep all the ingredients ready Pic 1
-
If using regular sugar and homemade almond meal, do pulse in the food processor to fine powder ( Pic 1, no need to sieve them).
-
In a mixing bowl add all the dry ingredients like APF, Milk Powder + Corn Flour or Custard Powder, Salt and Baking Powder and mix well (Pic 1).
-
In another bowl cream butter until it forms a smooth consistency.
-
Now add the Vanilla Extract followed by sugar and almond flour mixture (Pic 2).
-
Now the batter turns fluffy as shown in Pic 3, add the all purpose flour mixture in batches.
-
Add milk (always reserve some) before the last batch of flour mixture.
-
If needed add the reserved milk and Pic 4 is the perfect cookie batter consistency.
-
Finally add chopped nuts and Tutti Frutti / Dry fruits (Pic 5).
-
Roll the dough using cling wrap as log (Pic 6) and refrigerate the cookie dough until it turns firm say 1-2 hours .
-
Slice them in to 1/4 inch slices (Pic 7) and place it 1 inch apart on a parchment paper placed cookie sheet/ pan (Pic 8) leaving enough room for the cookies to rise.
-
Do refrigerate the raw cookie slices till you bake and don’t let the slices in warm temperature before baking.
-
In Preheated oven bake the cookies at 350 F for 12-14 minutes.
-
Let them cool over a wire rack until it turns firm (refer below picture).
-
When cool completely do serve with warm milk or store in an air tight container.
So far I have done with these three cookies for this year Christmas…
For Cranberry Orange Cookies –> HERE
For M & M Cookie Bar –> HERE
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