Tutti-Frutti Cookies
Serves: 6
Leila Emmerich
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.75 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Salt1 cup
Sugar1 cup
Sour Cream1 large
EggDirections:
1
In a bowl whisk together flour, baking powder, and salt
2
In another bowl with an electric mixer beat together butter and sugar until light and fluffy
3
Add flour mixture, sour cream, and egg and beat until a dough forms
4
Stir in coconut, apricots, and cranberries
5
Halve dough and on a sheet of wax paper form each half into a 10-inch log, using paper as a guide
6
Chill logs, wrapped in wax paper, 4 hours, or until firm
7
(After the dough has been formed into a log it can be kept in the refrigerator for one week or the freezer for one month
8
Thaw the frozen dough in the refrigerator until sliceable, about four hours
9
) Preheat oven to 350° F
10
And lightly butter 3 baking sheets
11
Cut logs into 1/3-inch-thick rounds with a serrated knife and arrange about 2 inches apart on baking sheets
12
Bake cookies in batches in middle of oven until pale golden, about 12 minutes, and transfer to racks to cool
13
The baked cookies keep in airtight containers at room temperature for four days
14
In a bowl whisk together flour, baking powder, and salt
15
In another bowl with an electric mixer beat together butter and sugar until light and fluffy
16
Add flour mixture, sour cream, and egg and beat until a dough forms
17
Stir in coconut, apricots, and cranberries
18
Halve dough and on a sheet of wax paper form each half into a 10-inch log, using paper as a guide
19
Chill logs, wrapped in wax paper, 4 hours, or until firm
20
(After the dough has been formed into a log it can be kept in the refrigerator for one week or the freezer for one month
21
Thaw the frozen dough in the refrigerator until sliceable, about four hours
22
) Preheat oven to 350° F
23
And lightly butter 3 baking sheets
24
Cut logs into 1/3-inch-thick rounds with a serrated knife and arrange about 2 inches apart on baking sheets
25
Bake cookies in batches in middle of oven until pale golden, about 12 minutes, and transfer to racks to cool
26
The baked cookies keep in airtight containers at room temperature for four days