Deep Chocolate Shortbread
- 1 cup unsalted butter
1/2 cup SPLENDA® Granular
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
6 tablespoons Dutched cocoa powder
1 3/4 cup plus 2 tablespoons all-purpose flour
- Preheat oven to 375°F. Line a cookie
sheet or jelly roll pan with parchment paper. Set aside.
- Place the butter, SPLENDA® Granular,
sugar, vanilla and salt in a medium mixing bowl. Mix, using the
paddle attachment of an electric mixer until the mixture is light
and creamy (approximately 1 to 1 1/2 minutes). Add cocoa powder
and flour. Mix until just blended.
- Remove dough from bowl and form into a
ball. Place the ball of dough on the parchment lined pan. Roll
the dough into a rectangle approx. 6 1/2-inches wide by 11-inches
long and 1/4-inch thick. Pierce the surface of the dough with
a fork all over. This allows the air to escape during baking
preventing air pockets from forming.
- Bake in preheated oven 20 to 25 minutes,
rotating the pan after 10 minutes of baking. Remove shortbread
from oven after 20 to 25 minutes and immediately cut into 24
“fingers” or rectangles while the shortbread is still
warm. If allowed to cool, shortbread will not slice well.
Makes 24 cookies.
Nutrients Per Serving:
Serving Size 1 cookie
Total Calories 110, Calories from fat 70, Total fat 8 g, Saturated
fat 5 g, Cholesterol 20 mg, Sodium 105 mg, Total Carbohydrate
10 g, Sugars 2 g, Dietary Fiber 0 mg, Protein 1 g.
Exchanges Per Serving: 1/2 starch, 2 fats.
Recipe created by Gale Gand,.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie
sweetener made from sugar that is suitable for diabetics. For
more information regarding this product, please call 1-800-777-5363
or visit their website at www.splenda.com.
