Fruity Butter Cookie

Name: Fruity Butter Cookie
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Universal
Ingredients: 240 g Butter; 211 g Sugar; 60.0 g Eggs; 4.4 g Vanilla extract; 369 g Flour; 4.8 g Baking powder; 5.4 g Salt; 135 g Fruit pulp; Optional filling:; 135 g Fruit pulp; 89.4 g Honey; 40.0 g Egg whites

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These deliciously soft and tender cookies are a great way of using up any kind of juice pulp but work especially well with apple pulp. The juice pulp keeps them soft and moist, adds flavor and also makes them healthier by reducing the required amount of butter and sugar. The thumbprint variation adds even more juice pulp and is highly recommended. If you don't have juice pulp then you can also use fruit puree or unsweetened apple sauce.

Category: Cookies

Source: www.all-about-juicing.com

Equipment

Baking tray

Ingredients

Optional filling:
	Butter
	Sugar
	Egg
	Vanilla
	Flour
	Baking powder
	Salt
	Fruit pulp
	Fruit pulp
	Honey
	Egg white

Instructions

Cream the butter and sugar, then beat in the egg and vanilla.

Combine the flour, baking powder and salt and gradually add to creamed mixture and mix well. Add in pulp and mix.

Form dough into logs, 1 ½ inches in diameter. Wrap in waxed paper and refrigerate at least 6 hours.

Cut into ¼ inch slices and place on an ungreased baking tray. Bake at 190°C for 8-10 minutes.

Variation:

Make the base recipe for the fruity butter cookies above. Mix the filling fruit pulp with the honey.

Shape dough into balls, using 2 teaspoons of dough for each cookie. Press thumb in center of each ball. Place ½ teaspoon of pulp/honey mixture in center of each depression. Brush with beaten egg white.