- Portion size 18 servings
- Credits : SPLENDA®
Ingredients
Filling:
Method
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.
Nutritional facts Per cookie lollipop: about
- Sodium 130 mg
- Protein 3 g
- Calories 211.0
- Total fat 12 g
- Cholesterol 31 mg
- Saturated fat 7 g
- Total carbohydrate 24 g
