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Gale Gand's Deep Chocolate Shortbread




Source of Recipe


web/don't remember


Recipe Introduction


A cookie that is quite simply - heavenly!


List of Ingredients




1 cup unsalted butter
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
6 tablespoons Dutch cocoa powder
1 3/4 cups all-purpose flour
2 tablespoons all-purpose flour

Recipe



Preheat oven to 375°F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside. Place the butter, SPLENDA® Granulated Sweetener, 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 all the 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" wide by 11" long and 1/4" 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 375°F oven 20-25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20-25 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.