Sugar Cookie Lollipops
Servings: 18 cookie lollipops
Ingredients:
| Nutritional Info | |
| Per cookie lollipop: about | - |
| Calories | 211 |
| Calories from Fat | 108 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Cholesterol | 31 mg |
| Sodium | 130 mg |
| Total Carbs | 24 g |
| Fibre | 1 g |
| Sugars | 4 g |
| Protein | 3 g |
-
Cookies:
3/4 cup (180 mL) butter, softened
1/2 cup (125 mL) packed SPLENDA® Brand Brown Sugar Blend
1 egg
1 tsp (5 mL) vanilla
2-1/2 cups (625 mL) all-purpose flour
1/2 tsp (2 mL) each baking powder and salt
Filling:
6 oz (170 g) bittersweet chocolate, melted
18 flat wooden stir sticks
Preparation:
Cookies: In large bowl, beat butter with SPLENDA® Brown Sugar Blend until light; beat in egg and vanilla. In another bowl, whisk together flour, baking powder and sa< stir into SPLENDA® mixture in two additions. Divide in half; flatten slightly. Wrap each in plastic wrap; refrigerate for 1 hour or until chilled.
On lightly floured surface, roll out each half to 1/4 inch (5 mm) thickness. Using 3 inch (8 cm) round cookie cutter, cut out shapes. Place, 1 inch (2.5 cm) apart, on greased or parchment paper-lined baking sheets. Bake in 375 °F (190 °C) oven for 10 minutes or until light golden on bottoms and edges. Let cool for 1 minute. Transfer to racks; let cool completely.
Filling: Arrange half of the cookies, bottom side up, on work surface; spread each with 2 tsp (10 mL) chocolate. Place wooden stick across middle, letting one end extend beyond edge. Top with another cookie, bottom side down, pressing slightly. Let stand for 1 hour or until set.
Additional Information
-
Developed by the Canadian Living Test Kitchen
Source
SPLENDA®
 |
For more great Splenda© recipe ideas, click here. |
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »