Chocolate Shortbread Cookies
1 cup unsalted butter, softened
1/2 cup Splenda
1/4 cup Diabetisweet brown sugar
1/2 tsp. vanilla
1/8 tsp. salt
6 tbsp. cocoa powder
1 3/4 cups flour
Preheat oven for 375 degrees. Line cookie sheet with parchment paper and set aside.
Place butter, sugars, vanilla and salt in medium mixing bowl. Mix, using the paddle attachment of electric mixer until the mixture is light and creamy (approx. 2 minutes). Add cocoa and flour. Mix until just blended.
Remove dough from bowl and form into a log. Wrap in plastic wrap and chill for at least 30 minutes. Slice into 1/4 inch slices and place on parchment-lined cookie sheet.
Bake for 20-25 minutes, rotating the pan after 10 minutes of baking. Cool on wire rack.