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Deep Chocolate Shortbread

Source of Recipe

Splenda.com - Gale Gand

Deep Chocolate Shortbread
Exchanges
WW Points
Makes: 24 cookies

Preparation Time: 15 min.
Bake Time: 20-25 min.

To lower cholesterol and saturated fat...replace butter with stick margarine.

1 cup Unsalted Butter....OR...stick margarine
1/2 cup SPLENDA� Granular
1/4 cup Sugar
1/2 tsp. Vanilla
1/4 tsp. Salt
6 Tbsp. Dutched Cocoa Powder
1-3/4 cup +2 Tbsp. Flour

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

Place the butter, SPLENDA� Granular, 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 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 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.

1 cookie equals: Calories 110 (Calories from fat 70)... Total fat 8 g (Saturated fat 5 g)...Cholesterol 20 mg... Sodium 105 mg...Carbohydrate 10 g...Dietary Fiber 0 mg...
Protein 1 g ++++ Exchanges: 1/2 starch, 2 fats ++++ WWP: 3