Triple Chocolate Shortbread
Servings: 36 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: | - |
| Calories | 106 |
| Fat | 7 g |
| Carbs | 9 g |
| Protein | 1 g |
-
2 oz (56 g) bittersweet chocolate, chopped
1 cup (250 mL) butter, softened
1/2 cup (125 mL) SPLENDA® No calorie Sweetener, Granulated
1 tsp (5 mL) vanilla
2 cups (500 mL) all-purpose flour
1/4 tsp (1 mL) salt
1/2 cup (125 mL) each semisweet chocolate chips and white chocolate chips
Preparation:
In heatproof bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate. Let cool slightly.
Meanwhile, in separate bowl, beat butter with SPLENDA® Granulated, until fluffy. Stir in melted chocolate and vanilla. Stir in flour and salt, in 2 additions, just until blended. Fold in semisweet and white chocolate chips.
Drop by heaping 1 tbsp (15 mL) onto greased or parchment paper-lined baking sheets, flattening to 1/2-inch (1.25 cm) thickness. Bake in 300°F (150°C) oven until firm to the touch, about 30 minutes.
Transfer to racks; let cool.
Meanwhile, in separate bowl, beat butter with SPLENDA® Granulated, until fluffy. Stir in melted chocolate and vanilla. Stir in flour and salt, in 2 additions, just until blended. Fold in semisweet and white chocolate chips.
Drop by heaping 1 tbsp (15 mL) onto greased or parchment paper-lined baking sheets, flattening to 1/2-inch (1.25 cm) thickness. Bake in 300°F (150°C) oven until firm to the touch, about 30 minutes.
Transfer to racks; let cool.
Additional Information
- Tip: Give shortbread in a decorated/painted basket, layered with pretty linen and home stamped gift tag.
For more recipes, tips and information about SPLENDA®, click here
Source
SPLENDA®
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »