FOR THE COOKIES
1/2 cup unsalted butter, at room temperature (100g)
3/4 cup all-purpose flour, sifted and well-packed into the cup (127g)
1 egg
1 tablespoon vanilla extract
1 cup chopped nuts (160g)
3/4 cup all-purpose flour (90g)
1 pinch of salt
1 medium melon
5 medium-sized strawberries with hulls, cut into cubes
1 small mango, cut into slices
3 medium-sized bananas, cut into slices
4 kiwis, peeled and cut into wedges
2 1/2 cups red grapes (500g), seeded and cut into four pieces
FOR THE COOKIES
1/2 cup unsalted butter, at room temperature (100g)
3/4 cup all-purpose flour, sifted and well-packed into the cup (127g)
1 egg
1 tablespoon vanilla extract
1 cup chopped nuts (160g)
3/4 cup all-purpose flour (90g)
1 pinch of salt
1 medium melon
5 medium-sized strawberries with hulls, cut into cubes
1 small mango, cut into slices
3 medium-sized bananas, cut into slices
4 kiwis, peeled and cut into wedges
2 1/2 cups red grapes (500g), seeded and cut into four pieces
Preheat the oven to 350°F
Make the cookies: in a mixer, beat the butter with the flour until well combined
Add the egg and vanilla extract and continue beating until you get a smooth and even consistency
Combine the nuts, flour, and salt and mix well until all ingredients are incorporated
Remove 1 tablespoon of dough and, using another spoon, place it on an ungreased baking sheet
Repeat the procedure until all the dough is used up, leaving space between the cookies
Bake in a preheated oven for about 10 minutes or until the edges are golden brown
Let cool for 5 minutes before removing the cookies from the baking sheet with a spatula (you can prepare them ahead of time)
In a blender, blend 1/3 of the melon and reserve
Make small balls with the remaining melon
Place all the fruit on a large plate and sprinkle with sugar
Add the reserved melon juice and mix gently
Refrigerate covered with plastic wrap for 1 hour before serving with the cookies.
