Summer Celebration Lemonade Biscotti

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

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 Betty Crocker™ sugar cookie mix

1 1/2 cups all-purpose flour

1/2 cup chopped dried cherries

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1

Heat oven to 350°F. Line large baking 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.
2

Divide dough in half. On baking sheet, shape each 1/2 of dough into a 12x2-inch log.
3

Bake 25 to 30 minutes or until edges are golden brown. Cool 15 minutes.
4

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 bakingsheet.
5

Bake 15 to 20 minutes, gently turning cookies over once during baking. Cool 2 minutes; remove from baking sheet to cooling rack. Cool completely. Store loosely covered at room temperature.

Winner's Quote "There's nothing quite like the crunch of biting into a biscotti, and this cookie brings the flavours and sunshine of summer with each bite."
Special Touch Sprinkle baked biscotti with icing sugar.