2/3 cup light butter
2 ounces unsweetened chocolate, melted
3/4 cup SPLENDA® Granular *
1/4 cup egg substitute
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 (8-ounce) package fat free cream cheese
1 (8-ounce) package reduced fat cream cheese
1 teaspoon vanilla extract
1/3 cup SPLENDA® Granular *
30 hard sugar free peppermint candies, very finely crushed (garnish)
* I have used Stevia instead of Splenda successfully.
Blend together butter, melted chocolate, and SPLENDA® Granular in a medium sized mixing bowl. Blend well. Add egg substitute and mint extract. Mix briefly. Add remaining ingredients. Mix using low speed (or by hand) until dough is formed. Do Not over mix.
Remove dough from bowl and divide in half. Chill dough in refrigerator 30 minutes. Preheat oven to 350°F.
Roll out chilled dough on a floured work surface. Roll dough slightly less than 1/4-inch thick (dough puffs slightly while baking). Cut dough into small one- inch circles. Place on lightly oiled cookie sheet. Bake in a preheated 350°F oven 7 to 9 minutes.
Blend filling ingredients together. Set aside.
Sandwich the cookies with 3/4 teaspoon filling. Press together lightly. Spread any excess filling from the interior of the cookie around the outside of each cookie. This will help the crushed peppermint candies stick to the outside of the cookies.
Roll cookies in crushed peppermint candies, so that the sides of each cookie are completely coated. Chill until ready to serve.
Makes 5 1/2 dozen (1 cookie per serving).
- Serving Size
- One cookie
- Calories - 33
- Calories from Fat - 15
- Total Fat - 2 g
- Saturated Fat - 1 g
- Cholesterol - 5 mg
- Sodium - 45 mg
- Total Carbohydrate 4 g
- Dietary Fiber - 0.23 g
- Sugars - 0 g
- Protein - 1 g
- Vitamin A - 2%
- Calcium - 2%
- Vitamin C - 0%
- Iron - 2%