Slightly Sinful Shortbread Splenda Food
SLIGHTLY SINFUL SHORTBREAD - SPLENDA
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
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
Provided by JBamford
Number Of Ingredients 4
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
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
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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