Orange Tutti Frutti Icebox Cookies

Here is Diwali dessert recipe number three! Yesterday I shared my Caramelized White Chocolate Peda Bark which pretty much went viral on desi Instagram and I got inundated with comments, messages and shares! Hopefully, you guys will like my eggless Orange Tutti Frutti Icebox Cookies just as much. Tutti Frutti is a beloved Indian confection made of candied papaya that is dyed various colors. I grabbed a few bags lof tutti frutti from my local Indian store but you can get it on Amazon as well! Tutti frutti is used as a filling in paan (betelnut leaf), ice cream topping, cake decoration and more! This recipe is my take on Karachi biscuits, a shortbread cookie studded with tutti frutti and usually served with chai.

This is the second recipe in my Diwali cookie box collaboration with Amisha from The Jam Lab. Yesterday she shared her recipe for semolina and chocolate walnut filled ghugras or hand pies and today she is sharing her khajur kopra roll pinwheel cookies! I loved the texture of her pinwheel cookies- the soft gooey dates contrasted beautifully with the buttery cookies. Honestly , everything she baked for this collaboration was amazing and you guys definitely need to go check her recipes out!

Since it’s candied, I find tutti frutti to be super sweet so I like to add some orange zest and cardamom to cut it slightly. These Orange Tutti Frutti Icebox cookies smell amazing and look even prettier. They kind of reminded me of terrazzo tile a little bit with th3e clear gem-like bits of tutti frutti. You can make the cookie dough ahead of time and keep it into your freezer until you’re ready to bake.

Orange Tutti Frutti Icebox Cookies

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• Author: Milk and Cardamom
• Total Time: 22 minutes
• Yield: 20 1x
• Diet: Vegetarian

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Ingredients

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•  cup (96 g) all purpose flour
• 3 tbsp (20 g) almond flour
• 4 tbsp (30 g) cornstarch
• 1/4 tsp salt
• 1/4 cup (52 g) granulated sugar
• 1/2 tbsp orange zest
• 1/2 cup (113 g) unsalted butter, room temperature
• 1/4 tsp freshly ground cardamom
• 1/2 cup tutti frutti (mixed colors)
• 1/2 cup Demerara sugar or sparkling sugar (optional)

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Instructions

1. In a medium bowl, whisk together all-purpose flour, almond flour, cornstarch, and salt.
2. In a separate bowl, add sugar and orange zest. Use your fingers to rub the orange zest into the sugar until the sugar is pale orange. Cream the butter and sugar together until light and fluffy. Add in dry ingredients and mix until just incorporated. Fold in tutti frutti.
3. Wrap the cookie dough in plasti wrap and roll until the dough is a log that is 2 inches wide. Freeze for 1 hour.
4. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
5. Spread the demerara sugar or sparkling sugar onto a baking sheet. Take the cookie dough log and roll the sides into the sugar so that it’s completely coated.
6. Slice the cookie dough into 1/2 inch thick slices using a sharp knife. Place the sliced cookies onto the baking sheet 2 inches apart. Bake for 10-12 minutes or until the edges just start to brown. Cool for 5 minutes and then transfer to a rack to cool completely. Store in an airtight container for up to 2 weeks.

• Prep Time: 10 mins
• Cook Time: 12 mins
• Category: Dessert
• Cuisine: Indian

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