Caribbean Crunch Shortbread

Caribbean Crunch Shortbread

  • Prep: 1 hr 20 min
  • Cook Time: 25 min
  • Total: 1 hr 45 min
  • Serving: 28 cookies

Tasty shortbread packed with dried tropical fruits.


  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 tablespoons packed brown sugar
  • 1/4 teaspoon salt
  • 2 cups flour
  • 1 cup diced dried tropical fruit mix (pineapple, mango, papaya)


  1. Cream the butter, sugars and salt in a large bowl. Mix in the flour, 1/2 cup at a time, beating well after each. Mix in the dried fruit.
  2. Roll the dough into a 14 inch roll, wrap in plastic and chill for 1 hour.
  3. Preheat the oven to 300 degrees Fahrenheit. Cut the chilled log into 1/2 inch thick slices and set on the cookie sheet.
  4. Bake for 20-25 minutes or until lightly browned. Cool for 5 minutes before moving to a rack.

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