nicki, these are great AND diabetic friendly Gale Gand’s Deep Chocolate Shortbread Gale Gand’s Deep Chocolate Shortbread A cookie that is quite simply - heavenly! Rate it Serves: 24 Prep Time: 15 Minutes Cook Time: 25 Minutes Total Time: 40 Minutes 139 Previous Recipe 15 of 60 Next Nutrition Information NUTRITION FACTS Servings Per Recipe: 24 Serving Size: 1 cookie Amount Per Serving Calories: 120 Calories from Fat: 70 Total Fat: 8g Saturated Fat: 5g Cholesterol: 20mg Sodium: 25mg Total Carbs: 10g Dietary Fiber: 1g Sugars: 2g Protein: 1g DIRECTIONS Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside. 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. 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 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. 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
Posted on: Wed, 03 Dec 2014 02:59:35 +0000
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