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    Pick-Your-Own Fruit Cookies Recipe - King Arthur Baking

    Uploaded by

    Iuliana Kessler

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Pick-Your-Own Fruit Cookies Recipe - King Arthur Baking

    Uploaded by

    Iuliana Kessler
    24 views2 pages

    Original Title

    Pick-Your-Own Fruit Cookies Recipe | King Arthur Baking

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    24 views2 pages

    Pick-Your-Own Fruit Cookies Recipe - King Arthur Baking

    Uploaded by

    Iuliana Kessler

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Pick-Your-Own Fruit

    Cookies
    Delightfully soft and bursting with flavor,
    these fresh fruit cookies are an easy way to
    use some of your pick-your-own bounty or
    market haul. The lemon-flavored cookie
    dough is the perfect backdrop for whatever
    fruit you have on hand. Plus, it’s made with
    pantry staples. Mix and match the fruit of
    your choice: blueberries and blackberries,
    strawberries and raspberries, raspberries and black raspberries,
    peaches and blueberries. Try them all until you find your favorite
    fresh fruit cookie!

    PREP BAKE T O TA L YIELD

     20 mins 15 to 20
    mins
    1 hr 15 cookies

    Ingredients Instructions
    Cookies 1 Preheat the oven to 350°F. Line two baking sheets with
    parchment.
    8 tablespoons (113g)
    unsalted butter, cold 2 To make the dough: In the bowl of a stand mixer fitted with
    2/3 cup (132g) granulated the flat beater attachment or working in a large mixing bowl
    sugar with an electric hand mixer, beat the butter, sugar, salt, and
    lemon zest or emulsion until smooth, 2 to 3 minutes on
    1/2 teaspoon table salt medium speed.
    zest of 1 lemon or 1/2
    teaspoon lemon emulsion 3 Scrape the bowl, then beat in the egg and vanilla.
    1 large egg 4 Weigh your flour; or measure it by gently spooning it into a
    1 teaspoon King Arthur Pure cup, then sweeping off any excess.
    Vanilla Extract 5 Add the flour and baking powder and mix until thoroughly
    1 1/2 cups (180g) King incorporated. Scrape the bowl and mix again briefly.
    Arthur Unbleached All- 6 Add the fruit and mix on low speed just until the fruit is
    Purpose Flour
    evenly distributed and beginning to break down. Be careful
    1 teaspoon baking powder not to overmix or the dough will become pastel-colored
    2/3 cup (101g) fresh fruit, instead of tie-dyed with streaks of bright fruit color.
    washed*
    7 To add the topping: Place the 1/3 cup (66g) granulated
    *See "tips,” below. sugar in a small bowl.
    8 Scoop approximately 2 tablespoons (about 38g) of dough
    Topping (a level jumbo cookie scoop works well here) and roll in the

    1/3 cup (66g) granulated

    https://www.kingarthurbaking.com/recipes/pick-your-own-fruit-cookies-recipe 30.06.2024, 21 35
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    :
    1/3 cup (66g) granulated sugar to coat. If the dough starts to feel soft and greasy,
    sugar scoop the dough onto a baking sheet and chill in the
    refrigerator for about 10 to 15 minutes before rolling in
    sugar to allow the dough to firm up.
    9 Arrange the sugar-coated balls of cookie dough on a baking
    sheet, leaving about 2" between them.
    10 Bake the fruit cookies for 15 to 20 minutes, until the
    middles are set and the edges are browned.
    11 Remove the cookies from the oven and let them cool right
    on the pan; serve warm or at room temperature.
    12 Storage information: Store leftover fruit cookies, covered,
    at room temperature for up to 3 days; freeze for longer
    storage.

    Tips from our Bakers


    This lemon cookie dough will showcase a variety of fresh
     fruit; mix and match the varieties of fruit as you like. Small
    fruit, such as blueberries, blackberries, raspberries, and
    black raspberries can be used whole. Larger fruit, such as
    strawberries, cherries, and peaches should be diced into
    smaller pieces before using. Frozen fruit is not
    recommended.

    Baking gluten-free? Substitute an equal amount of King


     Arthur Gluten-Free Measure for Measure Flour in place of
    all-purpose flour. Gently flatten the portioned cookie dough
    on the baking sheet before baking, then bake as directed.

    We're here to help. King Arthur Baker's Hotline: (855) 371 2253

    https://www.kingarthurbaking.com/recipes/pick-your-own-fruit-cookies-recipe 30.06.2024, 21 35
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    :

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