Rich Dry Fruit Cookies (Eggless) Recipe

Rich Dry Fruit Cookies are delicious and crispy eggless cookies baked using all purpose flour and mixed with rich dry fruits. It is a perfect Christmas or festival season recipe. In this recipe edible gum or gaund/gond/gundar is used which is beneficial in winters and so it is a perfect winter recipe also. Here we have used cashew nuts, almonds and pistachios, however, you can also add more dry fruits or change them as per your preference. The cookies are hand rolled before baking and so it gives a perfect uptown bakery style look. Do try this recipe this festival season.

Click the PLAY BUTTON below to view the video recipe of Rich Dry Fruit Cookies (Eggless):

INGREDIENTS:

1/4 cup dry fruits (12g each of cashew nuts, almonds & pistachios)

For frying edible gum:

1 1/2 tsp clarified butter/ghee

2 1/2 tsp or 12g crushed edible gum (gaund)

For Cookie Dough:

2 1/2 tbsp or 37g of salted butter

1/3 cup less 1 tsp or 32g powdered sugar

1 tsp levelled or 4g clarified butter/ghee

1/2 cup or 57g all purpose flour/maida

1/4 tsp cardamom powder

milk at room temperature as required for kneading

2 tbsp of pistachios & almond clippings for garnish

SERVES: Makes 10 medium sized cookies 

PREPARATION TIME: 10 Min

COOKING TIME: 5 Min

BAKING TIME: 20 Min

TOTAL TIME: 35 Min

* 1 CUP = 237 ML

METHOD:

Roast dry fruits:

1. Dry roast the nuts for about 1 or 2 min till an aroma comes out in a pan or kadai. 

2. Transfer this to a bowl & allow to cool completely. 

Frying edible gum:

1. Take clarified butter/ghee in a pan/kadai. 

2. Add crushed edible gum or gaund & fry till it turns crispy.

3. Turn off the flame & allow it to cool completely. 

Making Cookie dough:

1. In a bowl take salted butter, powdered sugar & clarified butter/ghee. 

2. Whisk it well with a hand whisker/beater & it should take around 2-3 min.

3. Add all purpose flour/maida, cardamom powder, fried edible gum & mix it well with a spatula. 

4. Add the chopped roasted nuts & mix it gently with your finger tips only.  

5. Using required milk knead the dough very softly.

6. Cookie dough is ready. Cover it & put it in the freezer section for 10 min or in the fridge for 30 min. 

Baking Cookies:

1. Divide dough in to 10 equal portions. 

2. Take 1 portion & roll it between your palms gently & flatten it slightly.

3. Dip it in to pistachio clippings & place it on a baking tray. 

4. Repeat the process for all the cookies. 

5. Bake the rich dry fruit cookies in a pre-heated oven at 150C/300F for 15-20 min until a light golden crust forms.

6. Take them out of the oven & allow it to cool completely & then store them in an air tight container.

TIPS:

1. Crush edible gum in a mixer grinder.

2. Do not apply pressure to mix dough & also make sure that you break the edible gum with your fingers as you mix it.

3. In total I have used only 1 tsp milk which is 5 ml.

4. Make sure to place cookies at 2-3 cm distance in baking tray.

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