Caribbean Crunch Shortbread

Name: Caribbean Crunch Shortbread
Prep time: 20 min
Cook time: 25 min
Total time: 20 min
Yield: 28
Cuisine: European
Ingredients: 1 cup unsalted butter (softened); 0.5 cup powdered sugar; 2 tbsp packed brown sugar; 0.25 tsp salt; 2 cup all-purpose flour; 1 cup diced dried tropical fruit mix, such as pineapple, mango and papaya

20 mins prepServes 28

Cookie Number 11: Caribbean Crunch Shortbread

28 servings

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Instructions

Beat butter, powdered sugar, brown sugar and salt in large bowl with electric mixer at medium speed until creamy. Add flour, ½ cup at a time, beating after each addition. Stir in dried fruit. Shape dough into 14-inch log. Wrap in plastic wrap; refrigerate 1 hour. Preheat oven to 300F. Cut log into ½-inch slices; place on uncreased cookie sheets. Bake 20 to 25 minutes or until cookies are set and lightly browned. Cool on cookie sheets 5 minutes. Remove to wire racks; cool completely.

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Caribbean Crunch Shortbread

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