• 24servings
  • 110calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup unsalted butter

  2. 1/2 cup SPLENDA Granular

  3. 1/4 cup granulated sugar

  4. 1/2 teaspoon vanilla extract

  5. 1/4 teaspoon salt

  6. 6 tablespoons Dutched cocoa powder

  7. 1 3/4 cup plus 2 tablespoons all-purpose flour

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F (190°C). Line a cookie sheet or jelly roll pan with parchment paper. Set aside.

  2. 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 (approximately 1 to 1 1/2 minutes). Add cocoa powder and flour. Mix until just blended.

  3. 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.

  4. 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.

  5. Bake in preheated oven 20 to 25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20 to 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.


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