Caribbean Crunch Shortbread

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 tablespoons packed brown sugar
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1 cup diced dried tropical fruit, such as pineapple, mango and papaya

1. 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.
2. Shape dough into 14-inch log. Wrap in plastic wrap; refrigerate 1 hour.
3. 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.
4. Time to make includes 1 hour refrigeration time.

unsalted butter, powdered sugar, brown sugar, salt, flour, tropical fruit

Taken from www.food.com/recipe/caribbean-crunch-shortbread-260801 (may not work)