Blackberry olive oil shortbread cookies

1. This recipe is half of the original, using splenda and blackberry as sweeteners instead of sugar.
NOTE: How do I get 2/5 cup?? 2/5 is .40 which is just slightly under half a cup.
Preheat oven to 325 F

2. 1. Sift together flour and cornstarch, set aside
2. Mix together splenda and olive oil, set aside
3. Juice the blackberries. You can use or discard the pulp and seeds
4. Add the flour to the olive oil and splenda in batches, sifting into the bowl before stirring.
5. Drizzle the blackberry juice into the dough, cutting and mixing in. It does not have to be a uniform purple.
6. The dough is likely to be too dry to actually roll out, so add water a spoonful at a time until it can be rolled.
7. Roll out dough about 1/2 inch thick and cut into whatever shapes please you
8. Bake for 20 minutes