Sugar Free Sugar Cookies

Dough
1 cup unsalted butter, room temperature
1 cup Splenda Granular
1 tablespoon vanilla extract
2 eggs
1/4 cup water
3/4 teaspoon vinegar (white or cider)
3 Cups Flower
1/4 teaspoon salt
1 teaspoon baking powder

Garnish
1/3 cup no sugar raspberry jam
3 oz sugar-free chocolate, melted

Blend together butter, Splenda, and vanilla in a medium sized mixing bowl. Blend until butter is softened. Add eggs, water and vinegar. Mix briefly. Add flour, salt and baking powder. Mix with electric mixer on low speed (or by hand) until dough is formed. Do not over-mix.

Remove dough from bowl and place on a floured work surfave. ivide dough in half. Pat each half into a circle. Cover with plastic wrap and refigerate at least 1 hour, allowing dough to chill.

Preheat oven to 350 degrees. Lightly oil a baking pan or cookie sheet. set aside.

Remove dough from refrigerator and roll out on a floured work surface to approx. 1/8 inch thick. Cut with large heart shaped cookie cutters. Cut small heart shapes out of the center of half of the cookies (these will be the tops of the finished cookies). Place cookies on a lightly oiled cookie sheet.

Bake in preheated 350 degrees oven 8-10 minutes or until lightly browned on the bottom. Cool on a wire rack.

Lightly drizzle melted chocolate over cookies with the heart cut-outs. Spread 2 tsp. raspberry jam on the remaining cookies. Place the cookies with the heart shaped cut-outs on top of the cookies spread with raspberry jam

Makes approx. 16 loarge cookies and 18 maller cookies or 4 doz. standard sized cookies