member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Phyllis_ aka_ Filus      

    Deep Chocolate Shortbread

    Source of Recipe

    Splenda.com - Gale Gand

    Deep Chocolate Shortbread
    Exchanges
    WW Points
    Makes: 24 cookies

    Preparation Time: 15 min.
    Bake Time: 20-25 min.

    To lower cholesterol and saturated fat...replace butter with stick margarine.

    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

    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.

    1 cookie equals: Calories 110 (Calories from fat 70)... Total fat 8 g (Saturated fat 5 g)...Cholesterol 20 mg... Sodium 105 mg...Carbohydrate 10 g...Dietary Fiber 0 mg...
    Protein 1 g ++++ Exchanges: 1/2 starch, 2 fats ++++ WWP: 3

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â