Chocolate Drizzled Shortbreads

Chocolate Drizzled Shortbreads
Recipe Number: 1252
Contributor: Low Carber

Serves: 24
Calories Per Serving:
Preparation Time: 20 minutes
Difficulty: Easy

Ingredients:

COOKIES:

4 eggs, seperated
2 packets splenda
4 t softened cream cheese
1/2 t cream of tartar

CHOCOLATE GANACHE:

1 unsweetened chocolate square (bakers chocolate)
1/2 to 3/4 c splenda (or to taste)
1/4 c whipping cream

Cooking Instructions:

Generously butter a 9 X 13" pan. Heat oven to 300 F.

In a glass or metal bowl, whip eggs whites with cream of tartar till VERY stiff. (turn bowl upside down and if the whites don't slip, they're stiff enough)

In a small bowl whip cream cheese with splenda, add egg yolks and whip a few second longer to mix.

Fold the egg yolk mixture carefully into the whites, using a cutting motion from the outside of the bowl, over the center and under to the side.

Pour this mixture into the pan and spread to cover the entire surface.

Bake at 300? F for 30-40 minutes. The mixture will be very light golden.

With a sharp knife, cut into 12 pieces, cover with foil and allow to cool. Set aside.

Heat cream in a small saucepan on high till almost boiling. In a microwave safe dish. melt chocolate on medium for 3 minutes. Mix with a metal spoon and add splenda, the hot cream, whipping with the spoon till smooth. Add more cream to get the consistancy you want.

Remove the cookie squares with a metal spatula and place on a cookie rack. Drizzle or pipe some of the ganache onto each cookie. Sprinkle with a bit of splenda and a little unsweetened cocoa.