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Summer Celebration Lemonade Biscotti
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Prep Time:
30 minutes
Total Time:
1 hour 35 minutes
2009 award-winning recipe using sugar cookie mix to easily create authentic Italian coffee-shop treats.
Ingredients:
  • 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 (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 cup chopped dried cherries
Instructions:
  • Preheat the oven to 350°F and line a large cookie sheet with foil. In a large bowl, combine butter, lemonade concentrate, lemon peel, lemon extract, and eggs until well mixed. Add the rest of the ingredients and stir until a soft dough forms.
  • Divide the dough in half. Shape each portion into a 12x2-inch log on a cookie sheet.
  • Bake until edges turn golden brown, then allow to cool for 15 minutes.
  • Gently transfer the cookie logs to a cutting board by lifting the foil. Using a serrated knife, cut each log diagonally into 3/4-inch slices. Arrange the slices, cut side down, on a cookie sheet.
  • Bake the cookies for 15 to 20 minutes, gently flipping them over once halfway through. Allow them to cool for 2 minutes, then transfer to a cooling rack. Let them cool completely before storing loosely covered at room temperature.

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