Slightly Sinful Shortbread - Splenda |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 24 |
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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. Ingredients:
1 1/4 cups all-purpose flour |
3/4 cup splenda sugar substitute |
1/4 cup rice flour |
1 cup butter |
Directions:
1. Preheat oven to 350*.
2. Mix together flour, Splenda and rice flour.
3. Beat butter until smooth. Gradually add dry ingredients, beating until smooth.
4. Press into a 8 square pan. Bake for 35 minutes or until golden around the edges.
5. Score with a sharp knife into 20 pieces. Allow to cool.
6. Store in the fridge - if there are any left.
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