SLIGHTLY SINFUL SHORTBREAD - SPLENDA
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
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
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