Gale Gand's Deep Chocolate Shortbread

By Ms. Lizz

A cookie that is quite simply - heavenly!

Ingredients
  • 1 cup unsalted butter

  • 1/2 cup SPLENDA┬« No Calorie Sweetener, Granulated

  • 1/4 cup sugar

  • 1/2 teaspoon vanilla

  • 1/4 teaspoon salt

  • 6 tablespoons Dutch cocoa powder

  • 1 3/4 cups flour

  • 2 tablespoons flour

Directions
  1. Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.

  2. 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 (approx. 1-1 1/2 minutes). Add cocoa powder and all the flour. Mix until just blended.

  3. 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.

  4. Bake in preheated 375 degrees 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.


Nutritional Facts

Servings
24
Amount Per Serving
Calories
120
Calories from Fat
70
Total Fat
8g
Saturated Fat
5g
Cholesterol
20mg
Sodium
25mg
Total Carbs
11g
Dietary Fiber
1g
Sugars
3g
Protein
1g

desserts dessert dairy free

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