Frozen Sugar Cookie Sandwiches
- CKD non-dialysis
Preheat oven to 375° F. Set butter and dessert topping out to soften.
In a bowl, mix flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together butter and Splenda® until smooth. Beat in egg and vanilla.
Gradually blend in dry ingredients.
Form teaspoons of dough into balls, and place on ungreased cookie sheet. Flatten the dough ball by pressing down with the bottom of a glass.
Bake 8 to 10 minutes, or until golden. Remove from oven and let stand until completely cool.
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.
Wrap each cookie in foil and place in the freezer for 1 to 2 hours until ready to eat.
Nutrients per serving
- Calories 213
- Protein 2 g
- Carbohydrates 22 g
- Fat 13 g
- Cholesterol 40 mg
- Sodium 85 mg
- Potassium 26 mg
- Phosphorus 38 mg
- Calcium 14 mg
- Fiber 0.4 g
Renal and renal diabetic food choices