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    Shortbread: Deep Chocolate Shortbread


    Source of Recipe


    Splenda.com -- Gale Gand

    List of Ingredients




    1 cup Unsalted Butter....OR...stick margarine
    1/2 cup SPLENDA® Granular
    1/4 cup Sugar
    1/2 tsp. Vanilla
    1/4 tsp. Salt
    6 Tbsp. Dutched Cocoa Powder
    1 3/4 cup +2 Tbsp. Flour

    Recipe



    Preheat oven to 375° F. Line a cookie sheet or jellyroll 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 (approx. 1 – 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 - 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.

 

 

 

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