Deep Chocolate Shortbread Recipe
Preheat oven to 375° F (190° C). Line a cookie sheet or jellyroll pan with parchment paper. Set aside.
Place the butter, SPLENDA® Granulated, 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 – 11/2 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. 61/2 inches (16.25 cm) wide by 11 inches (28 cm) long and 1/4 (0.5 cm) 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 cup (250 mL) Unsalted Butter
- 1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated
- 1/4 cup (50 mL) Sugar
- 1/2 tsp (3 mL) Vanilla
- 1/4 tsp (1 mL) Salt
- 6 Tbsp (90 mL) Dutched Cocoa Powder
- 1 3/4 cup (430 mL) + 2 Tbsp (30 mL) Flour