Gale Gand’s Deep Chocolate Shortbread
A cookie that is quite simply - heavenly!
- 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
Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.
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.
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.
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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