Ingredients

• 1 cup unsalted butter
• 8 ounces low fat cream cheese
• 2-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1-1/2 cup Splenda^® No Calorie granular sweetener
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 cup granulated sugar
• 3 cups Reddi-Wip^® Fat Free Dairy whipped topping

Preparation

1. Preheat oven to 375° F. Set butter and cream cheese out to soften.
2. In a medium bowl, mix flour, baking soda, and baking powder. Set aside.
3. In a large bowl, cream together butter and Splenda until smooth. Beat in egg and 1 teaspoon vanilla.
4. Gradually blend in dry ingredients.
5. Form teaspoons of dough into balls, and place on ungreased cookie sheet. Flatten the dough ball by pressing down with the bottom of a glass.
6. Bake 8 to 10 minutes, or until golden. Remove from oven and let stand until completely cool.
7. With a mixer beat cream cheese, sugar and the remaining vanilla extract. Gently fold in the whipped topping. 
8. Spread cream cheese mixture on half of the cookies, then top each with the remaining cookies to form a sandwich.
9. Wrap each cookie in foil and place in the freezer for 1 hour or until ready to eat.

Helpful hints

• Place the cream cheese mixture in a plastic bag, snip off one tip, and pipe the filling onto the cookie.