Deep Chocolate Shortbread With Splenda Recipes

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CHOCOLATE SHORTBREAD COOKIES



Chocolate Shortbread Cookies image

A cookie that is quite simply - heavenly!

Provided by Splenda

Categories     Splenda® Original Sweetener

Time 30m

Number Of Ingredients 7

1 cup unsalted butter, softened
½ cup Splenda® Granulated Sweetener
¼ cup sugar
½ teaspoon vanilla extract
¼ teaspoon salt
6 tablespoons Dutch cocoa powder
1 ¾ cups + 2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 375°F. Line a baking sheet with parchment.
  • In the bowl of a stand mixer, combine butter, Splenda Sweetener, sugar, vanilla extract, and salt. Mix until light and creamy, about 2 minutes. Add cocoa powder and flour; mix until blended.
  • Gather the dough into a ball and place on baking sheet. Roll dough into a rectangle about 6 ½" x 11" and ¼" thick. Use a fork to prick the surface of the dough all over.
  • Bake for 20-25 minutes, rotating the pan after 10 minutes.
  • Remove shortbread from oven and immediately cut into 24 fingers or rectangles. (Shortbread slices more easily when warm.)

Nutrition Facts : Calories 120 calories

DOUBLE CHOCOLATE SHORTBREAD



Double Chocolate Shortbread image

Delicious, buttery shortbread drizzled with two different chocolate ganaches--a decadent and rich dessert that is also easy to make.

Provided by CORINTHE

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 7

1 cup butter, softened
¾ cup confectioners' sugar
1 vanilla bean, split and scraped
2 cups all-purpose flour, sifted
½ cup dark chocolate chips
4 tablespoons heavy cream
½ cup white chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine butter, confectioners' sugar, and vanilla bean halves in a bowl. Beat on low speed until smooth. Gradually mix in sifted flour until incorporated and dough pulls away from the sides of the bowl. Do not overmix. Press dough evenly into the prepared baking dish.
  • Bake in the preheated oven until pale golden, about 18 minutes. Allow to cool for 10 to 12 minutes.
  • While shortbread is cooling, preparing chocolate ganaches. Combine dark chocolate chips and 2 tablespoons cream in a small saucepan over low heat; cook and stir until melted and smooth, 2 to 3 minutes. Repeat with white chocolate chips and remaining cream in a second saucepan. Be careful that the chocolate does not scorch.
  • Drizzle both ganaches liberally over the shortbread using 2 spoons. Allow chocolate to cool and set, about 10 minutes. Cut shortbread into squares.

Nutrition Facts : Calories 169.3 calories, Carbohydrate 17 g, Cholesterol 24.5 mg, Fat 10.9 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 6.9 g, Sodium 6.4 mg, Sugar 7.7 g

CHOCOLATE SHORTBREAD



Chocolate Shortbread image

Always wondered about the name here -- Where's a recipe for longbread, anyway! Wherever the one is found, this particular recipe was located in the Taste of Home's Chocolate Lover's Cookbook, Vol 2, 2003!

Provided by Sydney Mike

Categories     Dessert

Time 40m

Yield 12 cookies, 12 serving(s)

Number Of Ingredients 5

1/4 cup unsalted butter, softened (no substitute)
1/4 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup powdered sugar
1 -2 tablespoon baking cocoa

Steps:

  • Preheat oven to 300 degrees F.
  • In a mixing bowl, cream the butter, then add vanilla & mix well.
  • In another bowl, whisk together flour, sugar & cocoa, then add to creamed mixture, beating about 3 minutes or until dough holds together.
  • Pat the dough into a 9-inch by 4-inch rectangle, then cut into 2-inch by 1 1/2-inch strips.
  • Place strips 1 inch apart on ungreased baking sheets.
  • Prick each strip several times with a fork.
  • Bake 20-25 minutes or until set.
  • Set sheets on wire rack(s) to cool for 5 minutes, then remove shortbreat to wire rack(s) to cool completely.

CHOCOLATE-COVERED SHORTBREAD



Chocolate-Covered Shortbread image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 16 shortbread cookies

Number Of Ingredients 8

2 sticks unsalted butter, at room temperature, plus more for the pan
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 cup confectioners' sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
3 ounces semisweet chocolate, chopped
Silver nonpareils, for decorating

Steps:

  • Preheat the oven to 300˚. Lightly butter the bottom and side of a 9-inch fluted tart pan. Combine the all-purpose and whole-wheat flours, confectioners' sugar and salt in a food processor and pulse until combined. Add the butter and vanilla and pulse until the flour is moistened and the dough just begins to clump together.
  • Press the dough evenly into the prepared pan. Prick the dough all over with a fork, about 30 times.
  • Bake until the shortbread is lightly browned and set in the center, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 10 minutes in the pan, then sprinkle with the chopped chocolate. Let the chocolate soften, about 5 minutes, then spread into a thin layer with an offset spatula, leaving a 1/2-inch border around the edge. Top with nonpareils; let cool completely.
  • Remove the tart from the pan and transfer to a cutting board. Cut into thin wedges.

CHOCOLATE-DIPPED BROWN SUGAR SHORTBREAD



Chocolate-Dipped Brown Sugar Shortbread image

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield 30 to 36 cookies

Number Of Ingredients 8

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon kosher salt
1 cup milk chocolate morsels, such as Hershey's (6 ounces)
6 tablespoons (3/4 stick) unsalted butter
1/2 cup toasted pecans, minced and lightly salted

Steps:

  • Preheat the oven to 350 degrees F. Arrange two racks evenly spaced in the oven.
  • Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed just until the butter and sugar are combined so you don't whip a lot of air into it. With the mixer on low, add the vanilla and scrape down the bowl with a rubber spatula. In a separate bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter and sugar mixture and mix just until the dough comes together.
  • Scoop out 1-ounce pieces of dough (about a tablespoon), roll each one into a ball, then roll it into a 2 1/2-inch-long log. Place the logs 2 inches apart on two sheet pans lined with parchment paper and bake for 15 to 17 minutes, until the cookies start to brown around the edges and spring back when lightly touched. Set aside to cool on the pans.
  • For the coating, place the chocolate and the butter in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture vigorously and continue to microwave in 30-second increments until the chocolate is just melted.
  • Drag half of the rounded top of each cookie through the chocolate and place it, chocolate side up, on a piece of parchment paper. While the chocolate is still warm, sprinkle on the pecans. Repeat with all the cookies. Set aside for at least 30 minutes for the chocolate to firm.

CHOCOLATE SHORTBREAD COOKIES



Chocolate Shortbread Cookies image

A cookie that is quite simply - heavenly!

Provided by Splenda

Categories     Splenda® Original Sweetener

Time 30m

Number Of Ingredients 7

1 cup unsalted butter, softened
½ cup Splenda® Granulated Sweetener
¼ cup sugar
½ teaspoon vanilla extract
¼ teaspoon salt
6 tablespoons Dutch cocoa powder
1 ¾ cups + 2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 375°F. Line a baking sheet with parchment.
  • In the bowl of a stand mixer, combine butter, Splenda Sweetener, sugar, vanilla extract, and salt. Mix until light and creamy, about 2 minutes. Add cocoa powder and flour; mix until blended.
  • Gather the dough into a ball and place on baking sheet. Roll dough into a rectangle about 6 ½" x 11" and ¼" thick. Use a fork to prick the surface of the dough all over.
  • Bake for 20-25 minutes, rotating the pan after 10 minutes.
  • Remove shortbread from oven and immediately cut into 24 fingers or rectangles. (Shortbread slices more easily when warm.)

Nutrition Facts : Calories 120 calories

SPLENDA SHORTBREAD RECIPE RECIPE



Splenda Shortbread Recipe Recipe image

Provided by JBamford

Number Of Ingredients 4

3 Cup flour
1 1/2 Cup Splenda
2 Cup Butter
2 Tsp. Vanilla

Steps:

  • Mix flour with Splenda. Cream in softened butter. Add vanilla. Bake at 325 F for about 25 minutes. Drizzle with melted white chocolate tinted with your choice of food coloring.

SLIGHTLY SINFUL SHORTBREAD - SPLENDA



Slightly Sinful Shortbread - Splenda image

I guarantee you will absolutely LOVE these cookies. Everyone I've served them to asks for the recipe. Bet they don't last a day at your house....they didn't in mine. I've tried it with butter and margarine. Butter is sooooo much better. Trust me. I originally found this on the Splenda site. Good thing I saved it, it's not there any longer for some reason.

Provided by Diana 2

Categories     < 60 Mins

Time 50m

Yield 20 cookies, 20 serving(s)

Number Of Ingredients 4

1 1/4 cups all-purpose flour
3/4 cup Splenda sugar substitute
1/4 cup rice flour
1 cup butter

Steps:

  • Preheat oven to 350*.
  • Mix together flour, Splenda and rice flour.
  • Beat butter until smooth. Gradually add dry ingredients, beating until smooth.
  • Press into a 8" square pan. Bake for 35 minutes or until golden around the edges.
  • Score with a sharp knife into 20 pieces. Allow to cool.
  • Store in the fridge -- if there are any left.

Nutrition Facts : Calories 117, Fat 9.3, SaturatedFat 5.8, Cholesterol 24.4, Sodium 65.5, Carbohydrate 7.5, Fiber 0.3, Protein 1

GILDED CHOCOLATE SHORTBREAD



Gilded Chocolate Shortbread image

A chocolate masterpiece; chocolate shortbread with a gilded finish. These can be stored in an airtight container for up to a week.

Provided by Simone McKenzie

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 12

Number Of Ingredients 9

1 cup butter, softened
¾ cup confectioners' sugar
½ cup Dutch process cocoa powder
1 teaspoon vanilla extract
¼ teaspoon salt
1 ¾ cups all-purpose flour
½ cup cake flour
¼ cup confectioners' sugar
2 tablespoons 24-karat gold dust

Steps:

  • In a large bowl using an electric mixer, cream the butter and 3/4 cup confectioners' sugar. Beat in the cocoa, vanilla and salt, mix until smooth. On low speed, gradually mix in the flour until fully incorporated. Refrigerate dough for at least 1 hour.
  • Preheat the oven to 300 degrees F (150 degrees C). Prepare a clean, dry work surface by dusting with the remaining confectioners' sugar.
  • Roll chilled dough out to 1/4 inch thickness and cut into shapes with a knife or cookie cutters. Place cookies onto an ungreased cookie sheet. Using a small stiff brush or flat pastry brush, lightly dust the tops of the cookies with the 24-karat gold dust. Bake cookies for 12 to 15 minutes, or until firm. Be careful not to overbake; you cannot tell by looking because of the dark color of the dough. Let the cookies cool for a few minutes on the cookie sheet before moving to a wire rack to cool completely.

Nutrition Facts : Calories 271.5 calories, Carbohydrate 30.5 g, Cholesterol 40.7 mg, Fat 16.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 10 g, Sodium 158.7 mg, Sugar 10 g

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Top Asked Questions

How to make a Splenda and flour cake?
Mix the Splenda and flour together with a whisk in a medium bowl so that the Splenda and flour are thoroughly mixed In your mixer put in the soften butter and beat on medium until it look creamy and somewhat fluffy
How do you make Splenda buttercream pudding?
In your mixer put in the soften butter and beat on medium until it look creamy and somewhat fluffy Slowly add the flour mixed with Splenda into the mixer on low speed until all the flour is in and mix on low for a few minutes, until it looks like crumbled little pieces
How long does it take you to make shortbread?
Being a recently diagnosed diabetic, I really wanted to make shortbread, but couldn't find a simple recipe, so I came up with one that I borrowed from another. This is a different way of making it due to the Splenda....but it turns out just wonderful and it's all done in .5 hours making to baking.
How long to bake shortbread cookies in oven?
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.

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