Ingredients
Cookie
2/3 C Light Butter
2 oz Unsweetened Chocolate, melted
3/4 C Splenda Granular
1/4 C Egg Substitute
1/4 tsp Mint Extract
2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
Filling
1 8oz pkg FF Cream Cheese
1 8oz pkg RF Cream Cheese
1 tsp Vanilla
1/3 C Splenda Granular
Garnish
30 Hard SF Peppermint Candies, very finely crushed..
Combine butter, melted chocolate, and Splenda in a medium sized mixing bowl, Blend well.. Add egg substitute and mint extract, briefly mix, Add remaining ingredients, mix using low speed (or by hand) until dough is formed.
Do not over mix.
Remove dough, divide in half, chill in refrigerator 30 minutes.
Roll chilled dough on a floured surface slightly less than 1/4 inch thick (dough puffs slightly while baking).
Cut into one inch circles.
Place on lightly oiled cookie sheet. Bake in a preheated 350° oven 7-9 minutes.
Blend filling ingredients Set aside.
Sandwich cookies with 3/4 tsp filling. Press together lightly. Spread excess filling from the interior of the cookie around the outside, roll cookies in crushed peppermint candies, each cookie should be completely coated. Chill until ready to serve…
