Caribbean Crunch Shortbread

Caribbean Crunch Shortbread

Ingredients:
butter, without salt
sugars, powdered
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
pineapple, raw, all varieties

Directions:
Beat butter, brown sugar, powdered sugar and salt in large bowl with electric mixer at medium speed until creamy.
Add flour 1/2 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 300 degrees F. Cut log ino 1/2 inch thick slices; place on ungreased cookie sheets.
Bake 20-25 minutes or until cookies are set and lightly browned.
Cool on cookie sheets 5 minutes.
Remove to wire racks; cool completely.
Time to make includes 1 hour refrigeration time.