Caribbean Crunch Shortbread

Good ones to make & put in just before breaking for lunch. Long baking time. They taste good, but can back up the cookie pans

Refrigerate
From: The Cookie Cookbook Bake time: 20-25 min 300F

1 cup unsalted butter (2 sticks), softened
½ cup powdered sugar
2 tablespoons packed brown sugar
¼ teaspoon salt
2 cups all purpose flour
1 cup diced dried tropical fruit mix, (pineapple, mango, papaya)

Beat butter, powdered sugar and brown sugar in large bowl – beat at medium speed, scraping bowl often, until creamy
Add flour, ½ cup at a time, beating after each addition.
Stir in dried fruit.
Shape dough into 14” log. Wrap in plastic wrap; refrigerate 1 hour.

Heat oven to 300F
Cut log into ½” thick slices; place on ungreased (parchmented) cookie sheets. Cookies do not spread – place close together.
Bake 20 to 25 minutes or until cookies are set & lightly browned.
Cool on cookies sheets 5 minutes. Remove to racks; cool completely.

Makes: 2 -3 dozen

2007 Made by Kaitlin & Cari