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Chocolate Shortbread Cookies

Name: Chocolate Shortbread Cookies
Prep time: 10 min
Total time: 30 min
Cuisine: Cookies
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

Makes 24 cookies Kilojoules 502.08 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

Energy	120
Protein	1g
Total Fat	8g
- of which saturates	5g
Cholesterol	20mg
Carbohydrate	10g
- of which sugars	2g
Dietary Fibre	1g
Sodium	25mg

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.)