SUMMER CELEBRATION LEMONADE BISCOTTI

facebook share image   twitter share image   pinterest share image   E-Mail share image



Summer Celebration Lemonade Biscotti image

Prize-Winning Recipe 2009! Sugar cookie mix creates a foolproof way to make the classic Italian coffee-shop treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 32

Number Of Ingredients 8

1/2 cup butter or margarine, melted
1/4 cup frozen (thawed) lemonade concentrate
2 teaspoons grated lemon peel
1 teaspoon lemon extract
2 eggs
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 1/2 cups Gold Medal™ all-purpose flour
1/2 cup chopped dried cherries

Steps:

  • Heat oven to 350°F. Line large cookie sheet with foil. In large bowl, stir butter, lemonade concentrate, lemon peel, lemon extract and eggs until well mixed. Add remaining ingredients; stir until soft dough forms.
  • Divide dough in half. On cookie sheet, shape each 1/2 of dough into a 12x2-inch log.
  • Bake 25 to 30 minutes or until edges are golden brown. Cool 15 minutes.
  • Carefully lift foil to move cookie logs to cutting board. With serrated knife, carefully cut each log crosswise on a slight diagonal into 3/4-inch slices. Place slices cut side down on cookie sheet.
  • Bake 15 to 20 minutes, gently turning cookies over once during baking. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely. Store loosely covered at room temperature.

Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Biscotti, Sodium 70 mg, Sugar 10 g, TransFat 1/2 g

There are no comments yet!