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Dulce de Leche Sandwich Cookie

Prep Time :
45 min
Bake Time :
20 min
Makes :
5 servings
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This recipe is:
Ingredients

Dulce de Leche:

1 1/2 cups (375 mL) unsweetened soy milk

1/4 cup (60 mL) SPLENDA® Brown Sugar Blend

1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated

1 tbsp (15 mL) vanilla extract

1/4 tsp (1 mL) baking powder

 

Cookies:

3/4 cup (180 mL) all-purpose flour

1 tsp (5 mL) ground cinnamon

1 cup (250 mL) SPLENDA® No Calorie Sweetener, Granulated

1/4 cup (60 mL) SPLENDA® Brown Sugar Blend

1/4 cup (60 mL) chilled margarine

2 tbsp (30 mL) unsweetened soy milk

Directions

To prepare Dulce de Leche:

Heat soy milk over medium heat until it comes to a simmer.

Whisk in all other ingredients. Continue to simmer for approximately 30 minutes or until desired caramel consistency is achieved. Remove from heat and set aside. Keep warm.

 

To prepare Cookies:

Preheat oven to 375 °F (190 °C). Line cookie sheets with parchment paper.

Sift flour and cinnamon into a medium sized mixing bowl. Mix in SPLENDA® Granulated and SPLENDA® Brown Sugar Blend.

Rub margarine into flour mixture until crumbly. Add soy milk and mix until mixture forms a dough. Roll dough out on a floured surface to 1/8 inch (0.3 cm) thick. Cut dough into 2 inch (5 cm) wide circles using a round cookie cutter.

Place rounds on an un-greased cookie lined with parchment paper.

Bake for approximately 20 minutes or until lightly golden brown on the edges. Allow cookies to cool for 3 minutes.

Spread each cookie with 1 tbsp (15 mL) of Dulce de Leche. Sandwich two cookies together. Serve warm.

NOTE: Contest submission by: Germon Mosquera from San Antonio,TX.

Nutrition Information

Amount per Serving:

Serving Size: 1 sandwich cookie (1/5 of recipe)

Total Calories: 300

Calories from Fat: 100

Total Fat: 11 g

Saturated Fat: 2 g

Cholesterol: 0 mg

Sodium: 140 mg

Total Carbohydrates: 42 g

Fibre: 2 g

Sugars: 26 g

Protein: 4 g

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