|Top: Chocolate Chip, Bottom: Salted Pistachio|
I am not very big on super sweet treats all the time. Well when you want a treat what in the world do you eat? Why shortbread cookies of course!
Now, how do I make it a little healthier? Change the flour? The butter too? Yes and Yes! I wasn't too sure it would work but I gave it a shot and I love it.
I went looking in the way too many cook books I have for a simple straight to it recipe and then I started adjusting. The result was yummy cookies that tasted just like traditional ones. The fam ate them up quickly.
1 cup Splenda (or sugar)
3/4 lb Smart Balance Butter (or regular unsalted butter)
3 1/2 cups flour*
1/4 teaspoon salt
1 teaspoon vanilla extract
*I use a 75/25 whole wheat/bread flour mix.
1. Preheat oven to 325 °F. If using nuts go ahead and chop then up now.
2. Mix butter, sugar in an electric mixer (or by hand) until they are combined. Add vanilla and combine. Slowly add in your flour and salt. (You can sift the flour and salt together in a separate bowl if you'd like.) If using an electric mixer, mix on slow speed until it all comes together. At this point you can add your chocolate chips or nuts. Place your mixture on a flat surface that's been dusted with flour and shape into a disk or rectangle. Place in a Ziploc bag or wrap in plastic wrap. Let it sit in the refrigerator 20-30 mins. You want the dough to chill.
3. Remove dough from fridge and roll out on lightly floured surface. Roll dough till it's about 1/2 inch thick. Use a cookie cutter or slice with a knife. Line a baking sheet with parchment paper and place your cookies evenly spaced on the baking sheet. If you like you can sprinkle some sugar or spices on top before baking. Bake for 20 - 25 mins. Once the edges begin to brown slightly remove and let them cool. Don't transfer them until they have cooled a bit. They can break easily.
4. Eat! That's it. You can dip into melted chocolate if you'd like. The amount of cookies you get depends on how you decide to cut.