Make sure to chop the dry fruits, nuts and keep all the ingredients ready Pic 1

If using regular sugar and homemade almond meal, do pulse in the food processor to fine powder ( Pic 1, no need to sieve them).

In a mixing bowl add all the dry ingredients like APF, Milk Powder + Corn Flour or Custard Powder, Salt and Baking Powder and mix well (Pic 1).

In another bowl cream butter until it forms a smooth consistency.

Now add the Vanilla Extract followed by sugar and almond flour mixture (Pic 2).

Now the batter turns fluffy as shown in Pic 3, add the all purpose flour mixture in batches.

Add milk (always reserve some) before the last batch of flour mixture.

If needed add the reserved milk and Pic 4 is the perfect cookie batter consistency.

Finally add chopped nuts and Tutti Frutti / Dry fruits (Pic 5).

Roll the dough using cling wrap as log (Pic 6) and refrigerate the cookie dough until it turns firm say 1-2 hours .

Slice them in to 1/4 inch slices (Pic 7) and place it 1 inch apart on a parchment paper placed cookie sheet/ pan (Pic 8) leaving enough room for the cookies to rise.

Do refrigerate the raw cookie slices till you bake and don't let the slices in warm temperature before baking.

In Preheated oven bake the cookies at 350 F for 12-14 minutes.

Let them cool over a wire rack until it turns firm (refer below picture).

When cool completely do serve with warm milk or store in an air tight container.