Dry Fruit Cookies | Eggless Butter Cookies
Dry Fruit Cookies are easy-to-make eggless butter cookies that are rich in flavor and crispy in texture with the correct amount of sweetness. Dried fruits and nuts give these cookies a perfect crunch and nutty flavor. These Indian-style butter cookies are one of the best desserts you can make for festivals or special occasions, or holiday gatherings.
Servings: 16 cookies
Calories: 172kcal
Equipment
Ingredients
- ⅔ cup Butter, softened Use vegetable shortening for vegan version
- 1 ½ cups All-purpose flour or Maida
- ¾ teaspoon Baking soda
- ¾ cup Fine granulated sugar
- ½ teaspoon Cardamom powder
- Salt, a pinch
- 4 tablespoon Almonds, finely chopped
- 4 tablespoon Pistachios, finely chopped
- 1 tablespoon Raisins, finely chopped
Instructions
Eggless butter cookie dough
- Add flour, baking soda, sugar, cardamom powder, salt, and mix in a bowl. Next, add the butter and mix until everything is well combined, and dough is formed. Now add the almonds, pistachios, and raisins and fold them into the dough until incorporated.1 ½ cups All-purpose flour or Maida, ¾ teaspoon Baking soda, ¾ cup Fine granulated sugar, ½ teaspoon Cardamom powder, Salt, a pinch, 4 tablespoon Almonds, finely chopped, 4 tablespoon Pistachios, finely chopped, 1 tablespoon Raisins, finely chopped
- Note that I have not added any water to the dough. Butter binds everything together. If the dough is on the drier side, you may add tablespoon of milk.⅔ cup Butter, softened
- Cover it and keep it in the refrigerator for 30 minutes.
Bake the butter cookies
- Preheat the oven to 350 degrees F. Grease your baking tray or line your baking tray with parchment paper.
- Form lemon size balls and flatten them slightly.
- Keep these cookies inches apart on the baking sheet as they may spread during the baking process.
- Bake it for about 15 to 18 minutes or until the bottom is golden brown. Baking time may vary depending on the size of the cookie balls and the oven you use. So keep checking at the 12-minute mark.
- Allow it to cool down for 10 minutes on the sheet, and let them cool later in the wire rack completely.
- Serve these dry fruit cookies with a cup of coffee or tea, and enjoy.
Notes
- If desired, you can add cashew nuts, cranberries, or any dried fruits and nuts combination. Feel free to add cinnamon, nutmeg, or saffron (kesar) for extra flavor.
- In India, you will have to powder the sugar if you are using coarse granulated sugar.
- Love Indian-style bakery ghee biscuits? You can use homemade desi ghee (clarified butter) instead of butter to make this ghee cookie.
- You can store these dry fruit butter cookies in an airtight conatiner at room temperature for one week.
Nutrition
Calories: 172kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 113mg | Potassium: 53mg | Fiber: 1g | Sugar: 10g | Vitamin A: 244IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg