1/16t (0.2g) salt

For Chocolate Cream:

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

Directions

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.  Let the cookies 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.