I believe, the weather plays a major role in cooking. The mood is preset with the season. In summer - you start the grill and winter you turn the oven and stay warm inside.
The winter is in full bloom here. After a dense foggy day, it was a hell wind storm. Trees, branches, leaves everywhere which created a messy and scary driving condition. Luckily, there were no power outage in our area.
To lift the mood, I turned the oven for cookies. Last week, a batch of gingerbread were baked and this week, this candied fruit cookies. The recipe of Arlecchini (Italian cookies) was bookmarked long back from this French website. They were simply adorable with all the Christmas color in cookie form.
I slightly modified: converted in cup, halved and skipped the half egg (The truth is I didn't know how to divide the egg in half) so simply apt for eggless and added less than 2 tbsp milk! I would even suggest any spice, the cookie is crunchy and every bite filled with citrus peel.
Have you got enough Green and Red for the Holiday? if not try it.
Yield: 2 dozen cookies
|All Purpose Flour||1 cup + 2 Tbsp|
|Butter ( at room temperature)||7 tbsp|
|Powder Sugar||1/2 cup|
|Candied Fruit / Tutty Fruity||1/3 cup|
|Milk||1 to 2 Tbsp|
Other baking item needed:
Cream the butter and sugar together until fluffy.
Sprinkle slowly the flour and beat together and finish the remaining flour this way.
Add 1 Tbsp or 2 of milk if the dough is crumbly to form a dough.
Finally add the Candied fruit and mix well.
The dough will be sticky
Dust your hand with flour before handling
In a piece of wax paper, roll the dough and form a log approximately 2 inch diam.
Wrap and freeze the dough for about 40 minutes.
Preheat the oven at 350ºdegree
Take the log out and with a sharp knife, slice the dough
Place in a cookie sheet leaving space between each cookie
Bake for 10 to 12 minutes or until the edge are slightly golden brown.
Transfer carefully in a rack and cool it.
Store in airtight container