Slightly Sinful Shortbread Splenda Food

SLIGHTLY SINFUL SHORTBREAD - SPLENDA

Slightly Sinful Shortbread - Splenda image

I guarantee you will absolutely LOVE these cookies. Everyone I've served them to asks for the recipe. Bet they don't last a day at your house....they didn't in mine. I've tried it with butter and margarine. Butter is sooooo much better. Trust me. I originally found this on the Splenda site. Good thing I saved it, it's not there any longer for some reason.

Provided by Diana 2

Categories < 60 Mins

Time 50m

Yield 20 cookies, 20 serving(s)

Number Of Ingredients 4

Ingredients

1 1/4 cups all-purpose flour
3/4 cup Splenda sugar substitute
1/4 cup rice flour
1 cup butter

Steps:

Preheat oven to 350*.
Mix together flour, Splenda and rice flour.
Beat butter until smooth. Gradually add dry ingredients, beating until smooth.
Press into a 8" square pan. Bake for 35 minutes or until golden around the edges.
Score with a sharp knife into 20 pieces. Allow to cool.
Store in the fridge -- if there are any left.

Nutrition Facts : Calories 117, Fat 9.3, SaturatedFat 5.8, Cholesterol 24.4, Sodium 65.5, Carbohydrate 7.5, Fiber 0.3, Protein 1

SPLENDA SHORTBREAD RECIPE RECIPE

Splenda Shortbread Recipe Recipe image

Provided by JBamford

Number Of Ingredients 4

Ingredients

3 Cup flour
1 1/2 Cup Splenda
2 Cup Butter
2 Tsp. Vanilla

Steps:

Mix flour with Splenda. Cream in softened butter. Add vanilla. Bake at 325 F for about 25 minutes. Drizzle with melted white chocolate tinted with your choice of food coloring.

LENNIE'S SPECIAL SHORTBREAD

Lennie's Special Shortbread image

This is my Signature Recipe. The melt-in-your-mouth texture of these Christmas cookies is wonderful, and the food processor makes it easy. They freeze well too.

Provided by Lennie

Categories Dessert

Time 25m

Yield 4-5 dozen

Number Of Ingredients 5

Ingredients

1 cup butter, cold
1/2 cup icing sugar
1/2 cup cornstarch
1 1/2 cups flour
1/2 teaspoon vanilla

Steps:

Chop cold butter into chunks.
In cuisinart fitted with metal blade, process butter with icing sugar until well creamed, about one minute; you may have to scrape down the sides.
Add remaining ingredients and process with several on/off turns, just until dough is well mixed and begins to gather together in a ball around the blade.
What I do now is wrap this dough in wax paper and put it in the fridge, and make up a second batch with the remaining 1/2 pound of butter (1 cup butter= 1/2 pound); I then put that dough in the fridge and proceed with the first batch I made.
Raw dough keeps well in the fridge for several days.
Shape rounded teaspoonfuls of dough into small balls.
Place on an ungreased cookie sheet (shiny is best) and flatten, using a fork dipped in icing sugar, cookie press dipped in icing sugar, or a cherry or nut (halved).
I often put coloured sprinkles or coloured sugars on top of cookies before baking.
Bake at 350 degrees for 12-15 minutes, watching carefully; edges should be very lightly browned.
Yield: 40-50 cookies.

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