cutout cookie sandwiches


1.5T (21g) butter, softened
2T (3g) Splenda
1/4 (12g) egg
1/4t (1.5g) Frontier vanilla flavor alcohol free
4T (28g) almond flour
1/8t (0.4g) baking powder
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.
to make the sandwich, use a spatula to spread the chocolate on a solid cookie, then top it with a cut-out cookie.  let the chocolate harden completely before serving.
**Please read Disclaimer before trying this recipe**
originally posted on april 22, 2012

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s