Sugar Cookie Lollipops
This recipe makes 18 servings
| Nutritional Info | |
|---|---|
| Per cookie lollipop: about | - |
| cal | 211 |
| pro | 3 g |
| total fat | 12 g |
| sat. fat | 7 g |
| carb | 24 g |
| fibre | 1 g |
| chol | 31 mg |
| sodium | 130 mg |
| Sugars | 4 g |
Ingredients
-
3/4 cup butter, softened
1/2 cup packed Splenda® Brand brown sugar blend
1 egg
1 tsp vanilla
2-1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
Filling:
6 oz bittersweet chocolate, melted
18 wooden 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 salt ; 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
Tags:
Source: SPLENDA®
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