Slightly Sinful Shortbread - Splenda

I guarantee you will absolutely LOVE these cookies. Everyone I've served them to asks for the recipe. Bet they don't last a day at your house....they didn't in mine. I've tried it with butter and margarine. Butter is sooooo much better. Trust me. I originally found this on the Splenda site. Good thing I saved it, it's not there any longer for some reason.

• Ready In: 50 mins
• Serves: 20
• Yields: 20 cookies

Ingredients

• 1 1⁄4 cups all-purpose flour
• 3⁄4 cup Splenda sugar substitute
• 1⁄4 cup  rice flour
• 1  cup butter

Directions

1. Preheat oven to 350*.
2. Mix together flour, Splenda and rice flour.
3. Beat butter until smooth. Gradually add dry ingredients, beating until smooth.
4. Press into a 8" square pan. Bake for 35 minutes or until golden around the edges.
5. Score with a sharp knife into 20 pieces. Allow to cool.
6. Store in the fridge -- if there are any left.