1/16t (0.2g) salt

1/2T (7.5g) Cream
1/2 square (14g) Baker’s unsweetened baking chocolate squares, broken into small pieces
1/2T (7g) butter (softened at room temperature)
1T (1.5g) Splenda

mix dry ingredients together.  mix wet ingredients together and mix in the dry mixture.  pour out to a parchment paper and fold the parchment paper over.  roll out the dough to about 1/8 – 1/4 inch thickness.  place in freezer for about 20-30 minutes.  cut out cookies to desired shapes.  bake at 350 for 6-8 minutes until the edges start to brown.  it the cookie cool completely before icing.

for chocolate filling, heat cream, Splenda, and chocolate pieces in a small sauce pan, mixing well.  add butter and mix well.  let it cool and thicken for about 30-40 minutes.