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.)

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.

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.

LOW-CARB ALMOND SHORTBREAD COOKIES

Steps:

• Mix almond flour, sweetener, and salt together in a small bowl with a fork. Add butter, egg white, and vanilla extract; continue mixing with a fork. Place in the freezer to help it harden for 15 minutes.
• Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or use a silicone baking mat.
• Remove batter from freezer. Measure out 1 teaspoon at a time; roll into balls and place on the prepared baking sheet. Place plastic wrap on the bottom of a glass and roll dough balls flat.
• Bake in the preheated oven until light, golden brown, 15 to 20 minutes.

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.

CORNBREAD WITH SPLENDA

Steps:

• Mix all dry ingredients in medium bowl.
• In a separate bowl, mix oil, buttermilk and egg.
• Pour wet ingredients into cornmeal mixture and mix with a large spoon, just until blended.
• Spray a square 8" or 9" pan with Pam and pour batter into it.
• Bake at 400 degrees until lightly browned on top - about 20 minutes in my oven.