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
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
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
Step 4: Get your hand washed and then scoop out your mixture and knead (lightly) on a parchment paper until you get it in the shape of a roll
Step 5: Take about a tablespoon of the roll and shape into a ball and place on a cookie sheet. Then use a fork and press down on each ball so that it is somewhat flattened.
Step 6: Bake for 15-20 mins in a 350 oven, until lightly browned.
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|Serving Size: 1 Serving (63g)|
|Recipe Makes: 24|
|Calories from Fat: 139 (48%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 40.1mg||12 %|
|Sodium 108.1mg||4 %|
|Potassium 35.1mg||1 %|
|Total Carbohydrate 36.1g||11 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 35.3g|
|Protein 3.1g||4 %|
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Calories per serving: 290
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