Snack

Cinnamon Chocolate Shortbread is for Snack.

Cinnamon Chocolate Shortbread takes several minutes to prepare.

Cinnamon Chocolate Shortbread takes several minutes to cook.

Cinnamon Chocolate Shortbread makes 32 servings.

The ingredients for Cinnamon Chocolate Shortbread are:

Almonds, 1.5 cup, slivere
Butter, unsalted, 1/3 cup
*Splenda, 3/4cup
Egg, 2
Vanilla Extract, 1 tbsp
Baking Powder, 1 tsp
Cinnamon, .75 tsp
Iodized Salt, .5 tsp
*Hodgson Mill Whole Wheat Pastry Flour, 2 cup
*Mini Semi Sweet Chocolate Chip, 1/4 cup
water, 1/4 cup (as needed)

Here is how you make Cinnamon Chocolate Shortbread:

Preheat oven to 350 degrees. Place almonds on an ungreased baking sheet, toast until golden brown (about 8 minutes). Remove from oven and tray, set aside to cool. Once almonds have cooled, grind in a food processor or with a rolling pin. Combine the flour, baking powder, cinnamon, salt, ground almonds in a large mixing bowl. In a separate bowl, , beat the butter until creamy, then add the sugar. Beat until creamy. Add eggs one at a time. Add vanilla. Add dry ingredients to the creamed mixture, beat only until combined. Slowly add water until dough is moist enough to hold together. Divide the dough into two balls. Once at a time, form into a log that is 2 inches wide and about 16 inches long. Cut each log into 1 inch strips. Place on ungreased baking sheet and bake for 8-10 minutes. The cookies should not be golden brown; remove them from the oven just before they start to brown on top.Melt chocolate in microwave. Drizzle on cookies and chill until set.Serving Size: Makes 32, 1 inch cookies. 1 cookie servingNumber of Servings: 32Recipe submitted by SparkPeople user CONFUZZELD.

The nutritional information for Cinnamon Chocolate Shortbread is:

• Servings Per Recipe: 32
• Amount Per Serving
• Calories: 86.8

• Total Fat: 5.3 g
• Cholesterol: 16.8 mg
• Sodium: 56.9 mg
• Total Carbs: 8.7 g
• Dietary Fiber: 1.7 g
• Protein: 2.4 g