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Recipe tags: Bake, Cookies, Easy, Freezer, Independence Day

Desserts

Frozen Sugar Cookie Sandwiches

Recipe submitted by DaVita renal dietitian Rachel from Illinois.

Portions: 24

Serving size: 1 sandwich

Ingredients

• 2-3/4 cups all-purpose white flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1-1/2 cups Splenda® granular sweetener
• 1 egg
• 1 teaspoon vanilla extract
• 16 ounces low-fat, nondairy whipped topping

Preparation

1. Preheat oven to 375° F.
2. In a bowl, mix flour, baking soda, and baking powder. Set aside.
3. In a large bowl, cream together butter and Splenda® until smooth. Beat in egg and vanilla.
4. Gradually blend in dry ingredients.
5. Form teaspoons of dough into balls, and place on ungreased cookie sheet.
6. Bake 8 to 10 minutes, or until golden. Remove from oven and let stand until completely cool.
7. Once cool, take 1/4-cup whipped topping and place it on the bottom of one cookie. Put a second cookie on top. Repeat until all cookies have been used.
8. Wrap each cookie in foil and place in the freezer for 1 to 2 hours until ready to eat.

Nutrients per serving

• Calories: 164
• Protein: 2 g
• Carbohydrates: 16 g
• Fat: 10 g
• Cholesterol: 30 mg
• Sodium: 64 mg
• Potassium: 19 mg
• Phosphorus: 28 mg
• Calcium: 11 mg
• Fiber: 0.3 g

Renal and Renal Diabetic Food Choices

• 1 starch
• 2 fat

Carbohydrate Choices

• 1

Helpful Hints

• Try different flavors of whipped topping for variety.
• Check whipped topping container — it comes in 8-ounce, 12-ounce and 16-ounce containers.

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