Summer Celebration Lemonade Biscotti

 

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.