| 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 |
| 1. | 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. |
| 2. | Divide dough in half. On cookie 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 cookie sheet. |
| 5. | 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. |
|
| "There's nothing quite like the crunch of biting into a biscotti, and this cookie brings the flavors and sunshine of summer with each bite." |
|
| Sprinkle baked biscotti with powdered sugar. |
Nutrition Information:
130 ( 40); 4 1/2g ( 2g, 1/2g); 20mg; 70mg; 19g ( 0g, 10g); 1g 2%; 0%; 0%; 4% 1 1/2 ; 0 ; 1 1