Summer Celebration Lemonade Biscotti Recipes

SUMMER CELEBRATION LEMONADE BISCOTTI

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

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 (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

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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.
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.

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