Dried Fruit Cookie Recipes - Diamond Cookies

Ingredients

• 2 cups/300 g all-purpose/plain flour

• 1/2 cup/100 g granulated sugar

• 1 tbsp vanilla sugar

• grated zest of 1/2 lemon

• 1/4 tsp salt

• 3/4 cup/180 g cold butter, cut up

• 1 large egg, lightly beaten

• 1 tbsp candied cherries, chopped

• 2 tbsp mixed candied peel, chopped

• 2 tbsp sugared nuts, crushed

• 1 large egg yolk, to brush

• 1/2 cup/125 ml water

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Method:

1. Stir together the flour, granulated sugar, vanilla sugar, lemon zest, and salt in a medium bowl.

2. Add the butter, distributing the pieces evenly over the mixture. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs.

3. Make a well in the center and add the egg, mixing until a dough is formed. Turn out onto a lightly floured surface, working in the candied cherries, candied peel, and nuts.

4. Knead until smooth. Return the bowl, cover with plastic wrap, and refrigerate for 30 minutes.

5. Preheat the oven to 350°F/180°C/gas 4. Line two cookie sheets with parchment paper. Roll out the dough to a thickness of 1/s inch (1 cm).

6. Use a 2 1/2 inch (6cm) round or diamond-shaped cutter to stamp out shapes. Use a metal spatula to transfer the cookies to the prepared cookie sheets, spacing 1 inch (2.5cm) apart.

7. Mix the egg yolk and water in a small bowl. Brush the cookies with the egg yolk mixture. Bake for 12-15 minutes, or until lightly browned.

8. Cool the cookies on the sheets for 10 minutes. Use a metal spatula to transfer to racks to cool.