Makes 24 cookies Calories 120 Prep Time 10 minutes Total Time 30 minutes Made with Splenda® Original Sweetener
Ingredients
1 cup unsalted butter, softened
½ cup Splenda® Granulated Sweetener
¼ cup sugar
½ teaspoon vanilla extract
¼ teaspoon salt
6 tablespoons Dutch cocoa powder
1 ¾ cups + 2 tablespoons all-purpose flour
Nutrition Info Per Serving
Serving Size: 1 cookie
Calories
120
Total Fat
8g
Saturated Fat
5g
Cholesterol
20mg
Sodium
25mg
Total Carbs
10g
Dietary Fiber
1g
Sugars
2g
Protein
1g
Instructions
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.)
