Chocolate Shortcake

Deep Chocolate Shortbread

Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes

1 cup unsalted butter
½ cup SPLENDA no calorie sweetener, granulated
¼ cup sugar
½ teaspoon vanilla extract
¼ teaspoon salt
6 tablespoons Dutch Process Cocoa powder
1 ¾ cups all-purpose flour plus 2 tablespoons all-purpose flour

1. Preheat oven 375F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.
2. Place butter, SLENDA granulated sweetener, sugar, vanilla, and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until mixture is light and creamy (approximately 1- 1 ½ minutes.) add cocoa powder and flour. Mix until just blended.
3. Remove dough from bowl and form into a ball. Place ball of dough on the parchment-lined pan. Roll the dough into a rectangle approximately 6 ½ inches wide by 11 inches long and ¼ inch thick. Peirce the surface of the dough all over with a fork. This allows air to escape during baking, preventing air pockets from forming.
4. Bake in preheated oven 20-25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20 to 25 minutes and immediately cut into 24 fingers or rectangles while still warm. If allowed to cool, shortbread will not slice as well.

Makes 24 servings
Per serving; calories 120 (calories from fat 70) protein 1g, fat 8g, (saturated fat 5g), carbohydrates 11g, fiber 1g, cholesterol 20mg, sodium 25mg, sugars 3g.

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