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Gale Gand’s Deep Chocolate Shortbread
 

Gale Gand’s Deep Chocolate Shortbread

A cookie that is quite simply - heavenly!

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  • Serves: 24
  • Prep Time: 15 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 40 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 24

Serving Size: 1 cookie

Amount Per Serving
 
Calories:
120 
Calories from Fat:
70 
Total Fat:
8g 
Saturated Fat:
5g 
Cholesterol:
20mg 
Sodium:
25mg 
Total Carbs:
10g 
Dietary Fiber:
1g 
Sugars:
2g 
Protein:
1g 

DIRECTIONS

  1. Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.

  2. Place the butter, SPLENDA® Granulated Sweetener, 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. 1-1 1/2 minutes). Add cocoa powder and all the 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. 6 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.

  4. Bake in preheated 375 degrees F 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.

INGREDIENTS

  • 1 cup unsalted butter
  • 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 6 tablespoons Dutch cocoa powder
  • 1 3/4 cups flour
  • 2 tablespoons flour

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