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Fruit and Nut Cookies Recipe
Fruit and Nut Cookies are colorful little treats, soft inside and little crisp at the edges. They full of chopped nuts and dried fruits, makes every bite feel bit special. It tastes really good with tea or even cold milk. These cookies are nice anytime snack, specially during Christmas or some special occasions.
You can make this cookie when you want something that looks fancy but easy to bake at home. The mix of fruits and nuts adds both flavor and texture, so feels like every bite have little surprises. It is a cookie that fills eyes, heart and tummy all together. It's a must try recipe to munch on.
[feast_advanced_jump_to]About Fruit & Nut Cookies
Fruit and Nut Cookies are eggless buttery cookies made using dry fruits & nuts with flour, butter & sugar. The dough is soft and smooth, after baking the cookies comes out little crisp at edges and soft inside. You can either make them small or slightly bigger, both ways they tastes really good.
The dried fruits cranberries, apricots and grapes give tangy sweet taste, and pistachios and other nuts gives mild crunch. The flour and butter base gives gentle richness without making it too heavy. You can also add your favorite nuts or dried fruits depends on what you have at home.
These cookies are very versatile and can be made ahead because dough keeps well in fridge. The log method is nice because you can slice as need and bake fresh cookies every time. You can also roll small balls and bake them directly if want quick cookies.
I usually make these when friends come over because they look colorful and little fancy. They also makes nice small gifts in jars or tiny boxes, and everyone just loves them.
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.
Fruit and Nut Cookies Ingredients
- All purpose flour / maida - I have used this for soft cookie base, it gives smooth dough. I sometimes use wheat flour but cookies will be slightly denser.
- Butter - I used room temperature butter for smooth, creamy dough. I sometimes use homemade or store-bought, salted or unsalted with small adjustments in salt.
- Powdered sugar - I used this for sweetness and smooth mixing. I sometimes replace with brown sugar but the color will change slightly.
- Vanilla essence - I add this for flavor and smell, gives a gentle aroma. I sometimes use almond or any essence of choice.
- Dried cranberries - I have used these for tangy sweetness and little chewiness. I sometimes use any dried fruit like cherries also.
- Dry grapes / raisins - I add these for small bursts of sweetness, chopped for even mix. I skip if I want less sweet.
- Pistachios - I have used these for crunch and color, finely chopped works best. I sometimes replace with almonds or cashews.
- Apricots - I add these for slight tangy taste, finely chopped. I sometimes use dates or figs also.
Similar Recipes
How to make Fruit & Nut Cookies Step by Step
1.Measure and take butter in a mixing bowl, add powdered sugar to it.
2.Whisk it well,I used my hand whisk, you can use electric mixer too. Whisk it until creamy and fluffy.
3.Now add vanilla essence and salt. Finally add in the flour
4.Mix with a spatula to form a dough.
5.Now use your hands to roll into a ball, cling wrap it and refrigerate it.
6.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.
7.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.
8.Wrap it well, refrigerate it for at least 1 hour. Slice the log. Preheat the oven at 180 deg C for 10 minutes.
9.Slice it not too thick or too thin. Transfer it to a baking tray lined with aluminium foil.Bake in preheated oven for 10-12 minutes or until the edges turn golden.
Cool down then store in airtight container.
Expert Tips
- Chilling the dough - I make sure to chill the log before slicing, it helps get neat cookie shapes. I sometimes chill in between if the dough feels soft.
- Cookie slicing - I try not slice too thick or too thin, otherwise baking time change. I usually use sharp knife for even slices.
- Baking time - I keep eye on edges, they turn golden first. I don't overbake, cookies gets crisp after cooling.
- Mixing fruits & nuts - I usually fold them gentle after making dough, ensures even distribution. I sometimes press few extra nuts on top for looks.
- Storage - I store in airtight box once cooled completely, keeps well for weeks in fridge. I sometimes separate layers with butter paper if storing long.
Serving and Storage
Serve them with tea, coffee or cold milk, they taste lovely anytime. This goes well as a small festive treat in jars or gift boxes. Store leftover cookies in airtight container once cooled. They stay fresh for weeks in fridge and can be enjoyed later as snack.
FAQS
1.Can I use other dry fruits?
Yes you can, use whatever you like or have at home, all will taste nice.
2.Why did my cookies become soft after baking?
It is normal, cookies get crisp after cooling. Don't over bake.
3.Can I make the dough ahead?
Yes you can keep it in fridge for 2-3 weeks and slice fresh when needed.
4.Can I add nuts directly with flour?
Yes you can, sometimes I do that, works fine too.
5.Do I need to slice logs evenly?
Try to, so that cookies bake evenly, otherwise some will be soft or over baked.
If you have any more questions about this Fruit & Nut Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Fruit and Nut Cookies Recipe
Ingredients
FOR THE COOKIE DOUGH:
- 1 cup levelled maida / all purpose flour
- ½ cup butter at room temperature
- ½ cup powdered sugar / icing sugar
- ½ teaspoon vanilla essence
- ⅛ teaspoon salt
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 minutes.
- 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 minutes or until the edges turn golden.
- Cool down then store Fruit & Nut Cookies in airtight container.
Notes
- Chilling the dough - I make sure to chill the log before slicing, it helps get neat cookie shapes. I sometimes chill in between if the dough feels soft.
- Cookie slicing - I try not slice too thick or too thin, otherwise baking time change. I usually use sharp knife for even slices.
- Baking time - I keep eye on edges, they turn golden first. I don't overbake, cookies gets crisp after cooling.
- Mixing fruits & nuts - I usually fold them gentle after making dough, ensures even distribution. I sometimes press few extra nuts on top for looks.
- Storage - I store in airtight box once cooled completely, keeps well for weeks in fridge. I sometimes separate layers with butter paper if storing long.
Nutrition
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