Tuesday, December 23, 2014

Tutti Frutti Biscuits / Candied Fruits Icebox Cookies | Cookie Recipes

I had been waiting to make these tutti frutti (alias name for candied fruits and peels) biscuits for Christmas this year. Last year we visited our friend Denny in Seattle for Christmas. She had made this and lots of other goodies for us to munch on while we spent the holidays there. Now, DH not a big fan of cookies, or sweets for that matter loved these cookies and asked me if I could make these when we came back home. I searched high and low for the candied fruits in the supermarket aisles but couldn't find it. Turns out these were seasonal and are only available around the holidays.. huh.. should've known it.. So this year I ordered the candied fruits online a couple of weeks before Christmas and was all set to try it out.

All purpose flour / Maida - 3 cups
Salt - 1/2 tsp
Baking powder - 3/4 tsp
Butter - 1 cup (2 sticks) (see notes below)
Sugar - 1 cup
Egg - 1
Vanilla - 1 tbsp
Candied fruits / Tutti Frutti - 1-1/2 cups

Cut 4 sheets of wax paper each about a feet long. Sift the flour, salt and baking powder three times. Set aside. In a large mixing bowl, mix the butter and sugar until pale and fluffy. Add the egg and vanilla and mix again. Add the flour the little by little and mix slightly. Add the candied fruits and mix with your hands to make a dough. Divide the dough into four parts. Place one portion on one of the wax sheets and form a log, cylindrical or square. Roll the wax paper over and seal the ends with a twisting motion in the overhang pieces. Repeat for the remaining portions. Refrigerate for a minimum of 2 hours. This dough can frozen for a month. 
When ready to bake, preheat the oven to 350 F. Line a baking sheet with parchment. Slice the logs into 1/4" thickness and place cut side down the sheet. These cookies does not spread much and so can be placed fairly close. For frozen dough, allow it to thaw for an hour or two before slicing. Bake for about 12-14 minutes. When done, the cookies will still be soft to touch. Remove from the oven and let the cookies cool in the cookie sheet for 5 minutes before moving it to a cooling rack to cool completely. 
The butter should be slightly softened. It should yield when slightly pressed but not too soft.
Make sure the cookie sheet is cooled completely before repeating for the next batch. If you are running against time (aka 'being impatient') like me, remove the parchment and show the bottom of the cookie sheet under running tap water. Wipe with a towel and place the parchment again to repeat.


  1. wow perfectly made tutti frutti cookies dear :) looks fantastic !!

  2. what perfect shape in round and with fruits. Just loved it. But i can never prepare this by my own...Thank u for the recipe otherwise will ask my mom to prepare...


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