Candied Fruit Cookies

This month Priya had chosen Sharmis Passion for the Tried and Tasted event.  So when I read Sharmis Passion, the first thing that came in mind was the "Tutti Frutti Cookies". They look so yum in her photos I wanted to try it. And since the time of the year was also so apt for trying out these cookies, I made them for these Christmas. I made three batches of biscuit and I just got the 3rd batch for the photographs, all others vanished in no time.

And so they were very tasty and were hassle free to be made. Took very less time for preparation work and the baking time is also very less. "These Tutti-Fruitty cookies are sure worth a try".

I just followed the same recipe as Sharmis, just used Candied fruits instead of Tutti Fruitty since they were not available here nearby.




Ingredients

Maida - 1 cup
Candied Fruits - 1/3 cup
Powdered Sugar - 1/2 cup
Butter - 6 tb.sp (room temperature)
Milk - 1 - 2 tb.sp (only if and as required)



Method

1. Cream the butter and sugar in a mixing bowl, till light and fluffy.
2. Use of a hand wisk is enough, no need of any machines for the mixing.
3. Mix together Maida and the Candied Fruits.
4. Add milk little by little to make a soft and little sticky dough.
5. Roll it in a wax paper and freeze it. You can dust the wax paper with maida if needed so that the dough will not stick to the paper.
6. Freeze the rolled dough along with the wax paper for about 15 to 20 minutes.
7. Pre-heat the oven to 150 degrees C.
8. Remove the dough cut into even slices and place them on a butter paper lined tray.
9. Bake it for 10 to 15 minutes.
10. Once the sides start browning a little, remove it and cool it on a wire rack.
11. Once it cools down it will become crisp.
12. Store it in a air-tight container.

Points to remember

• Use milk carefully since adding more milk will make it very sticky.
• Freezing is necessary. If you are not planning to bake it immediately then keep it in the fridge.
• Be careful of overbaking, since they tend to get burnt soon.

Sending it to Priya's Versatile Kitchen for the "Tried and Tasted" Event.

Sending it to also
Quick and Easy Recipe Event hosted by Ammaji Recipes
Favourite Recipes Event - Christmas Recipes Hosted by Zesty South Indian Kitchen
Lets Cook Edible Gifts For Christmas Hosted by Simply Food

Cookies and Cakes for Xmas Hosted by My Culinary Creations
Mission Bake With Fruits Hosted by Yashodha's Kitchen started by CookCookandCook and by Cook-Eat-Burp

Celebrate Christmas hosted by Divyas Culinary Journey started by Jagruti



Eggless Bakes and Treats Hosted by Nivedhanams

Friends, I am also in need of hosts for this Tried and Tasted event in the future. You can find the host line up here in this announcement page.

Vanille Kipferl (Crescents) Cookies

Vanillekipferl are very traditional German and Austrian Christmas Cookies. There is no Advent or Christmas without these traditional cookies in the shape of a crescent.

From the original recipe I have substituted the ground hazelnuts for a change with melted milk chocolate dipped in the ends, which produces a more rustic variation - delicious nevertheless.

Vanille Kipferl

Ingredients

All purpose flour - 250 gm

Sugar - 100 gm

Softened butter - 150 gm

Egg Yolk - 150 gm
Bourbon-Vanilla Sugar - 1 tb.sp
Backing Powder - 1 t.sp 

For the dark glazing

Milk Chocolate - 100 gm

Oil - 1 t.sp

For the white glazing

White Chocolate - 100 gm

Oil - 1 t.sp

Method

Blend together the flour, sugar, butter, egg yolks, backing powder and vanilla sugar and knead well to form a dough. Shape two equal sized rolls and chill for at least an hour, wrapped in plastic.

Preheat the oven to 180°C. Cut the rolls into 1 cm thick pieces. Form pieces into small rolls with pointy tapering ends and bend these into crescents. 

Place them on a baking sheet with parchment paper and bake in the oven until light golden, about 10-12 minutes (they should not turn brown!).  Keep it outside to cool.

Grate both the chocolates and keep them in separate heat proof bowls. Add oil to both the bowls. Heat water in a sauce pan and when the water is hot hold these bowls in the water so that the chocolate melts. Stir a little bit. Now dip the cooled kipferls into the glazings and let them on a sheet and let it dry for some time.

It may happen that before you finish the process of dipping all the kipferls the chocolate glazings have become thick. Heat it again in hot water till the glazings thins.

Easy and yummy isn't it.

Original Recipe from Dr.Oetker Platzhen (von A-Z)