Mocha Shortbread Cookies

Preparation time: 10 minutes plus 20 minutes chilling time
Cooking time: 18 minutes

Method

Sift flour, SPLENDA® Granulated, cocoa powder and salt into bowl and set aside.

Combine hot water, instant coffee and vanilla and set aside.

In large mixing bowl, cream butter until smooth. Stir in half of the dry mixture, then stir in coffee mixture. Add remaining dry mixture and combine until dough is evenly blended.

Turn dough onto a work surface and evenly divide in two pieces. Shape each piece into a log. Wrap each log separately and chill for at least 20 minutes.

Preheat oven to 160°C and line a baking tray with parchment paper

Unwrap dough and slice into cookies about ½-inch (1 cm) thick and place on baking tray. Sprinkle each cookie in the centre with a pinch of SPLENDA® Granulated and bake for 18 minutes.  Allow to cool before storing in an airtight container.