- Dulce de Leche:
- 1 1/2 cups unsweetened soy milk
- 1/4 cup SPLENDA® Brown Sugar Blend
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 1 tablespoon vanilla extract
- 1/4 teaspoon baking powder
- Cookies:
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/4 cup SPLENDA® Brown Sugar Blend
- 1/4 cup chilled margarine
- 2 tablespoons unsweetened soy milk
- 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 degrees F. Line cookie sheets with parchment paper.
- Sift flour and cinnamon into a medium sized mixing bowl. Mix in SPLENDA(R) Granulated Sweetener and SPLENDA(R) 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 thick. Cut dough into 2 inch 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 tablespoon of Dulce de Leche. Sandwich two cookies together. Serve warm.