SLIGHTLY SINFUL SHORTBREAD - SPLENDA
I guarantee you will absolutely LOVE these cookies. Everyone I've served them to asks for the recipe. Bet they don't last a day at your house....they didn't in mine. I've tried it with butter and margarine. Butter is sooooo much better. Trust me. I originally found this on the Splenda site. Good thing I saved it, it's not there any longer for some reason.
Provided by Diana 2
Categories < 60 Mins
Time 50m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 117, Fat 9.3, SaturatedFat 5.8, Cholesterol 24.4, Sodium 65.5, Carbohydrate 7.5, Fiber 0.3, Protein 1
SPLENDA SHORTBREAD RECIPE RECIPE
Provided by JBamford
Number Of Ingredients 4
Steps:
- Mix flour with Splenda. Cream in softened butter. Add vanilla. Bake at 325 F for about 25 minutes. Drizzle with melted white chocolate tinted with your choice of food coloring.
DEEP CHOCOLATE SHORTBREAD WITH SPLENDA
This is a chocolate no sugar chocolate shortbread.
Provided by April Alvarez @peaches58
Categories Cookies
Number Of Ingredients 7
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.
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