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Yield:
28
Caribbean Crunch Shortbread
Cookie number 11, Caribbean Crunch Shortbread cookies!
Welcome to my cookie journey. Long story short, when I was young, my mom got me a cookie cookbook and I told myself I’d make every single one of them when I finally had my own kitchen. In the Summer of 2020, I finally got my own kitchen. Join along as I review these cookie recipes and occasionally add in my own adjustments!
Ingredients
- 1 cup unsalted butter (softened)
- ½ cup powdered sugar
- 2 tbsp packed brown sugar
- ¼ tsp salt
- 2 cups all-purpose flour
- 1 cup diced dried tropical fruit mix, such as pineapple, mango and papaya (Rehydrated)
Instructions
- Soak your dried fruit in water for a few minutes until rehydrated (I skipped this and it came out incredibly tough and chewy)
- 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 rehydrated 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. Makes 28 cookies.
