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.”
READY IN:
50mins
SERVES:
20
YIELD:
20 cookies
UNITS:
Metric

Ingredients Nutrition

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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