Nutrition Facts
Servings Per Recipe: 36
Serving Size: 1 serving
Amount Per Serving
Calories 94.9
Total Fat 5.0 g
Saturated Fat 1.7 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 2.3 g
Cholesterol 14.8 mg
Sodium 50.3 mg
Potassium 46.2 mg
Total Carbohydrate 11.5 g
Dietary Fiber 1.2 g
Sugars 5.7 g
Protein 2.2 g
Vitamin A 1.6 %
Vitamin B-12 0.5 %
Vitamin B-6 0.6 %
Vitamin C 0.0 %
Vitamin D 0.6 %
Vitamin E 6.2 %
Calcium 2.2 %
Copper 3.3 %
Folate 0.7 %
Iron 2.5 %
Magnesium 3.8 %
Manganese 7.1 %
Niacin 1.7 %
Pantothenic Acid 0.2 %
Phosphorus 3.3 %
Riboflavin 3.5 %
Selenium 0.5 %
Thiamin 1.9 %
Zinc 1.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Cinnamon Chocolate Shortbread

View the full Cinnamon Chocolate Shortbread Recipe & Instructions
Submitted by: CHEF_MEG
TAGS:  Desserts |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Cinnamon Chocolate Shortbread

25 calories of Almonds, (0.04 cup, slivered)

16 calories of Butter, unsalted, (0.01 cup)

16 calories of Whole Wheat Flour, (0.04 cup)

15 calories of Granulated Sugar, (0.02 cup)

8 calories of Semisweet chocolate, (0.01 cup chips (6 oz package))

8 calories of Cake Flour, (0.02 cup)

4 calories of Egg, fresh, whole, raw, (0.06 large)

0 calories of Vanilla Extract, (0.03 tsp)

0 calories of Cinnamon, ground, (0.02 tsp)

0 calories of Baking Powder, (0.03 tsp)

0 calories of Salt, (0.01 tsp)

Nutrition & Calorie Comments  

I love shortbread cookies. These are very good. I added a small amount of Stevia and decreased the sugar by a bit. Not a dramatic change. Submitted by:

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Used sugar twin brown sugar, from the box, whole eggs because egg whites make them super hard, like cement!! Tasted ok, but, once a year, I'll still make the old fashioned shortbread. Submitted by:

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I have not tried these, but I have used other "sugars" that have no carbs, no calories, and no fat, like NEVELLA, and it measures like sugar. I have used it in banana bread, and it is quite good. this one also has probiotics. Saves calories, and has no affect on personal sugar levels. It's good. Submitted by:

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Sub Splenda or br sugar Submitted by:

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I liked the less sweet version with the 3/4 cup of sugar. I'll definitely be making these again. Submitted by:

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Why call it a short bread recipe when you've removed the shortening/butter? From all I've ever heard, "short" meant fat, that's why we call shortening, shortening. Submitted by:

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For those Diabetics that are questioning -- I just completed a course with the Joslyn Diabetes Clinic and was told that you only need to note Carbs on recipes NOT sugar grams. Sugar grams ARE included in the Carb grams so to look at both is being redundant or counting twice.
Great Recipe! Thanks.
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I make the best shortbread with icing sugar, however, I'm on a DIET, and have to omit temptaions, like BAKING! Fresh Fruit, anyone? Submitted by:

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I love that this uses whole wheat flour (albeit pastry flour), as I have found I really like the taste this imparts. I use whole wheat flour when making crust for my homemade low-fat/low-carb pumpkin pie every holiday season and it is always a hit with my family of diabetics with high cholesterol! Submitted by:

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These were wonderful. I did make a few changes. I used whole almonds because thats what i had, I also uesed brown sugar a little more sweetness without increasing the 3/4 cup. It does increase calories slightly. I used 4 egg whites instead of whole eggs and used 1 cup whole wheat and 1 cup oat flour Submitted by:

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This Rx looks soooooo good, that I will make it for our 44th Anniversary because my husband is a Diabetic and misses his cookies. I will use Splenda baking sugar instead of regular sugar. My husband has many foods he will NOT eat and almonds are one of them, so I will substitute another nut. Submitted by:

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I love shortbread cookies and being diabetic look for low sugar or recipes where I can swap Splenda and this will work great. Thanks. Submitted by:

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I think it is 1/2 teaspoon of salt. Submitted by:

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I made with splenda instead of sugar and yummy Submitted by:

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There actually IS something called "tea salt." Look it up. :-) I'd like to make this recipe, but will be using regular salt. Do I need to make an adjustment? Submitted by:

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3.7 grams of sugar per cookie is WELL within all guidelines for diabetics that *I* have seen. My hubby is diabetic as well and he can have this. It's also a matter of how controlled you are. And I think it IS sea salt. At least, that's what I'll use. It's all I use anymore. Gonna try this! Submitted by:

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I'd rather use the butter that shortbread needs and use a sugar substitute . . . this lacks the richness that shortbread is famous for. Bit a bad cookie: but not shortbread! Submitted by:

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@Sugarbaby: Click on the name of recipe listed in orange to get the full nutritional values of all ingredients...the sugar is listed there. Submitted by:

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It has to be "sea salt" -- and this does look promising. Submitted by:

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