Splenda Shortbread Recipes

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.

SPLENDA SHORTBREAD RECIPE RECIPE

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

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.