My kids Aditya and Ayontika wanted to take cookies for the whole class in their school. Although this week was super-busy, still I did not want to turn down my little ones’ requests. I wanted to do something simple and yummy. So I chose this recipe. I replaced some of the ingredients in the original recipe and added a few to create my own tailor-made recipe for Fruit-Raisin Icebox Cookies. I hope the readers of Cosmopolitan Currymania would like these cookies. These are quite filling and make great accompaniments for picnic with kids!
Oh yes, did I tell you how exciting Cosmopolitan Currymania Cooking Classes are going? It is absolutely a great experience to share Indian culinary nuances with the localites and expats here. The best part of the show till now is cooking Indian flatbreads!
I am keeping this post short and sweet. Let the cookies do all the talking now!
Fruit-Raisin Icebox Cookies
Ingredients (inspired by the book “Great Cookies”):
- All-purpose flour: 3 cups
- Baking soda: 1.5 tsp
- Salt: ¼ tsp
- Chopped fresh pineapple: ½ cup
- Chopped glacé cherries: 1 cup
- Unsalted butter (softened at room temperature): 2 sticks
- Granulated sugar: 1 cup
- Egg (large): 1
- Peanut butter: 1 tsp
- Cranberry raisins: ½ cup
Sift together the flour, baking soda and the salt. Combine the cherries and pineapple and coat the evenly with a little flour, so that the fruits are separate and not sticking to each other. Keep aside.
Using a hand-held electric mixer, beat the butter till soft. Add the sugar slowly, while continuing the beating. Finally add the peanut butter and the egg and beat for 1 min to get a nicely beaten butter-sugar-egg mixture.
Add the flour now, little at a time and continue to blend over low speed. Finish off by folding in the fruits (cherries, pineapple and raisins).
Form a dough and refrigerate (covering this with a cling film) for 30 min. Now make 4 cylindrical doughs (logs) out of the main dough and refrigerate (wrapped with cling films) for 2 hours.
Preheat the oven to 375˚C: the baking trays should be positioned on the upper and lower thirds of the oven.
Remove the logs from the refrigerator and cut ¼-inch discs. Place these cookies about 2 inches apart from each other on the cookie sheets. Bake at 375˚C for 8 min. Make sure that at the end of 4 min, you swap the positions of the trays: this ensures even baking. After 8 min, give a standing time of 5 min, before removing from the oven.
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