Chocolate Drizzled Mandlebrot
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 83.1
- Total Fat: 3.6 g
- Cholesterol: 22.7 mg
- Sodium: 74.0 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 0.5 g
- Protein: 1.7 g
View full nutritional breakdown of Chocolate Drizzled Mandlebrot calories by ingredient
Introduction
Adapted from a Cooking Light Recipe Adapted from a Cooking Light RecipeNumber of Servings: 24
Ingredients
-
7.75 ounces white flour (about 1 3/4 c.)
1 1/2 tsp baking powder
1/4 tsp salt
3/4 c. Splenda
1/4 c. butter, softened
2 large eggs
2 tsp. vanilla
1/2 c. chopped craisins
1/4 c. chopped almonds, toasted
1/4 c. semi sweet chocolate chips
1 tsp. light corn syrup
1 tsp. water
Directions
Preheat oven to 325.
Combine flour, baking powder, and salt.
Combine Splenda and butter in a large bowl, beat with a mixer at medium speed until well blended. Beat in the eggs and vanilla. Add flour mixture to sugar mixture and beat until combined. Stir in craisins and almonds.
Shape dough into 2 (9 inch long) rolls. Placec rolls on a baking sheet covered with parchment paper; pat to 1 inch thickness. Bake at 325 for 30 minutes or until rolls are golden. cool on baking sheets for 10 minutes.
Cut each roll diagonally into 12 slices. Place, cut sides down, on baking sheets. Bake for 15 minutes. Turn cookies over and bake an additional 10 minutes. Remove from sheet and let cool completely on a wire rack.
Combine choc chips, corn syrup, and water, and microwave for 10 seconds at a time until nearly melted, and stir until smooth. Spoon mixture into a baggie with a corner snipped off, and drizzle over cookies.
Yield: 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user MOLLYELEDGE1.
Combine flour, baking powder, and salt.
Combine Splenda and butter in a large bowl, beat with a mixer at medium speed until well blended. Beat in the eggs and vanilla. Add flour mixture to sugar mixture and beat until combined. Stir in craisins and almonds.
Shape dough into 2 (9 inch long) rolls. Placec rolls on a baking sheet covered with parchment paper; pat to 1 inch thickness. Bake at 325 for 30 minutes or until rolls are golden. cool on baking sheets for 10 minutes.
Cut each roll diagonally into 12 slices. Place, cut sides down, on baking sheets. Bake for 15 minutes. Turn cookies over and bake an additional 10 minutes. Remove from sheet and let cool completely on a wire rack.
Combine choc chips, corn syrup, and water, and microwave for 10 seconds at a time until nearly melted, and stir until smooth. Spoon mixture into a baggie with a corner snipped off, and drizzle over cookies.
Yield: 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user MOLLYELEDGE1.