Deep Chocolate Shortbread With Splenda Recipes

DEEP CHOCOLATE SHORTBREAD WITH SPLENDA

Steps:

• Preheat oven to 375 degrees. Line a jellyroll pan with parchment paper. Set aside. Place butter,splenda,vanilla and salt in a medium mixing bowl. If you have it mix with the paddle attachment of an electric mixer about 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 parchment-lined pan,. Roll the dough into a rectangle approximately 6 1/2 inches wide by 11 inches long and 1/4 inch thick. Pierce the suface of dough all over with a fork. This allows air to escape during baking preventing air pockets from forming,)
• Bake in preheated oven 20 to 25 minutes rotating pan. After 10 minutes of baking, Remove shortbread from oven after 20 to 25 minutes and immediately cut into 24 fingers or rectangeles while still warm. If allowed to cool. shortbread will not slice well.

CHOCOLATE SHORTBREAD COOKIES

Steps:

• Preheat oven to 375°F. Line a baking sheet with parchment.
• In the bowl of a stand mixer, combine butter, Splenda Sweetener, sugar, vanilla extract, and salt. Mix until light and creamy, about 2 minutes. Add cocoa powder and flour; mix until blended.
• Gather the dough into a ball and place on baking sheet. Roll dough into a rectangle about 6 ½" x 11" and ¼" thick. Use a fork to prick the surface of the dough all over.
• Bake for 20-25 minutes, rotating the pan after 10 minutes.
• Remove shortbread from oven and immediately cut into 24 fingers or rectangles. (Shortbread slices more easily when warm.)

SLIGHTLY SINFUL SHORTBREAD - SPLENDA

Steps:

• Preheat oven to 350*.
• Mix together flour, Splenda and rice flour.
• Beat butter until smooth. Gradually add dry ingredients, beating until smooth.
• Press into a 8" square pan. Bake for 35 minutes or until golden around the edges.
• Score with a sharp knife into 20 pieces. Allow to cool.
• Store in the fridge -- if there are any left.

EASY BASIC SHORTBREAD

Steps:

• Preheat oven to 275 degrees. Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt and vanilla, and beat to combine. Add flour, 1 cup at a time, beating on low speed until just combined.
• Press dough into prepared pan, leveling and smoothing the top. Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips, each slightly less than 1 inch wide. Cut the strips crosswise into thirty-six 3-inch bars. Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface.
• Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes. Transfer pan to a wire rack to cool. Invert pan, and remove parchment. Turn shortbread over, and carefully break, or cut with a serrated knife, into bars. Store in an airtight container for up to 1 month.

CHOCOLATE-DIPPED SHORTBREAD

Steps:

• Arrange racks in upper and lower thirds of oven and preheat to 325°F. Line 2 large cookie sheets with parchment paper.
• In electric mixer, beat butter, sugar, vanilla, and salt at medium speed just until smooth. Add flour and mix at low speed until combined. Divide dough in half and shape into 2 disks.
• On lightly floured work surface, roll out 1 piece dough to 1/4-inch-thick rectangle. Using fluted pastry wheel or large knife, cut into 2- by 1-inch rectangles. Transfer cookies to baking sheets, spacing 1 1/2 inches apart. Repeat with remaining dough.
• Prick each cookie several times with tines of fork, then chill 10 minutes. Bake until edges are golden, about 15 minutes. Cool on pans 5 minutes, then transfer to racks and cool completely.
• To decorate: Line baking sheet with clean parchment or wax paper. In medium heatproof bowl set over saucepan of simmering water, melt half chocolate. Add remaining chocolate, remove bowl from heat, and stir occasionally until smooth. Pour into small bowl.
• Dip each cookie halfway into chocolate, let excess drip off, and place on baking sheet. Let stand until chocolate is set, about 1 hour. Store in airtight container at room temperature. (Do not refrigerate.)