Prize-Winning Recipe 2009! Sugar cookie mix creates a foolproof way to make the classic Italian coffee-shop treat.
cup butter or margarine, melted
cup frozen (thawed) lemonade concentrate
teaspoons grated lemon peel
teaspoon lemon extract
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
cups Gold Medal™ all-purpose flour
cup chopped dried cherries
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.
"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 PER SERVING
Serving Size: 1 Biscotti
- Calories from Fat
% Daily Value
- Total Fat
- 4 1/2g
- 4 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.