Wednesday, September 2, 2009

Gale Gand's Deep Chocolate Shortbread



I must be on a chocolate kick, because, it seems that the last few things that I have posted about is chocolate. Well, I guess you really can't go wrong with it. I found this recipe on the Splenda site and figured that if it is from Gale Gand, then it must be ok. I love shortbread and the thought of making it a little healthier, I couldn't pass it up. The verdict? It is good. I made this yesterday and tried one right after it came out of the oven, and thought..this really is not good. But, today, it is so much better! I'm glad that I didn't just trash it!

Gale Gand's Deep Chocolate Shortbread

From: Splenda

1 cup unsalted butter, softened

1/2 cup Splenda

1/4 cup sugar

1/2 tsp vanilla

1/4 tsp salt

6 Tbsp cocoa powder

1 3/4 cup, plus 2 Tbsp AP flour

Preheat oven to 350 degrees. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.

Place the 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 creamy. Add cocoa powder and all of 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 oven for 20-25 minutes, rotating the pan after 10 minutes baking. Remove shortbread from oven immediately cut into 24 fingers or rectangles while shortbread is still warm. If allowed to cool, the shortbread will not slice well.

10 comments:

Megan said...

You can't go wrong with shortbread. And by adding chocolate to the mix makes it that much better.

I like the use of Splenda - and I am definitely going to give this a try.

Denise said...

I love all kinds of shortbread. You cannot go wrong with chocolate.

Ingrid said...

Uh, yeah, you're on a chocolate streak! Lucky me I can resist.

How's your babygirl's arm? All better? You guys back to school yet?
~ingrid

Marq | UPrinting.com said...

Excellent recipe! shortbread with chocolate :D two of the greatest things combined!

The Blonde Duck said...

Perfect for fall!

Megan said...

Looks yummy. I love shortbread! I was thinking of trying a lavender version but I do have some splenda that needs using! ;) Still waiting for that orange blossom version! :)
Hope all is going good in your neck of the woods.

stephchows said...

ooooo there is nothing wrong with a chocolate kick!! yum!!

The Blonde Duck said...

I hope ya'll had a great weekend!

Ingrid said...

Hey, Lady! Everything okay? Or are you just like me struggling to get back into the swing of things?
~ingrid

James | Postcard Printing said...

I think you can put also some toppings into it. And I know it will really taste nice. You can put some cream and fruits into it.

Wednesday, September 2, 2009

Gale Gand's Deep Chocolate Shortbread



I must be on a chocolate kick, because, it seems that the last few things that I have posted about is chocolate. Well, I guess you really can't go wrong with it. I found this recipe on the Splenda site and figured that if it is from Gale Gand, then it must be ok. I love shortbread and the thought of making it a little healthier, I couldn't pass it up. The verdict? It is good. I made this yesterday and tried one right after it came out of the oven, and thought..this really is not good. But, today, it is so much better! I'm glad that I didn't just trash it!

Gale Gand's Deep Chocolate Shortbread

From: Splenda

1 cup unsalted butter, softened

1/2 cup Splenda

1/4 cup sugar

1/2 tsp vanilla

1/4 tsp salt

6 Tbsp cocoa powder

1 3/4 cup, plus 2 Tbsp AP flour

Preheat oven to 350 degrees. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.

Place the 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 creamy. Add cocoa powder and all of 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 oven for 20-25 minutes, rotating the pan after 10 minutes baking. Remove shortbread from oven immediately cut into 24 fingers or rectangles while shortbread is still warm. If allowed to cool, the shortbread will not slice well.

10 comments:

Megan said...

You can't go wrong with shortbread. And by adding chocolate to the mix makes it that much better.

I like the use of Splenda - and I am definitely going to give this a try.

Denise said...

I love all kinds of shortbread. You cannot go wrong with chocolate.

Ingrid said...

Uh, yeah, you're on a chocolate streak! Lucky me I can resist.

How's your babygirl's arm? All better? You guys back to school yet?
~ingrid

Marq | UPrinting.com said...

Excellent recipe! shortbread with chocolate :D two of the greatest things combined!

The Blonde Duck said...

Perfect for fall!

Megan said...

Looks yummy. I love shortbread! I was thinking of trying a lavender version but I do have some splenda that needs using! ;) Still waiting for that orange blossom version! :)
Hope all is going good in your neck of the woods.

stephchows said...

ooooo there is nothing wrong with a chocolate kick!! yum!!

The Blonde Duck said...

I hope ya'll had a great weekend!

Ingrid said...

Hey, Lady! Everything okay? Or are you just like me struggling to get back into the swing of things?
~ingrid

James | Postcard Printing said...

I think you can put also some toppings into it. And I know it will really taste nice. You can put some cream and fruits into it.