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Ingredients
- 1 Cup Butter, unsalted
- 1/2 Cup Splenda, granulated
- 1/4 Cup Sugar
- 1/2 tsp. Vanilla
- 1/4 tsp. Salt
- 6 Tbs. Cocoa Powder
- 1 3/4 Cup Flour plus 2 Tbs. Flour
Details
Preparation
Step 1
Preheat oven to 375 degrees. Line a jelly roll pan with parchment paper; set aside. Place butter, Splenda, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and fluffy (approximately 1 to 1/2 minutes. Add cocoa powder and flour. Mix until just blended. Remove dough from bowl and form into a ball. Place on parchment lined jelly roll pan. Roll the dough into a rectangle approximately 6 1/2" wide by 11" long and 1/4" thick. Pierce the surface of the dough with a fork all over. This allows air to escape during baking, preventing air pockets from forming. Bake in preheated oven 20-25 minutes and immediately cut into 24 fingers or rectangles while still warm. If allowed to cool, shortbread will not slice well.
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