Holiday Cookie Recipe - Diabetic and Diet Friendly

These turned out so good, I decided to share with others of like mind!
All of these can be purchased from Amazon or Netrition.

Sugar Free Sugar Cookies

2 3/4 cups CarbQuick flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup softened margarine or butter substitute or butter
1 1/2 cups Splenda
1 cup Erythritol
1 egg
1 teaspoon vanilla extract
1/2 cup cream cheese or Neufchatel cheese

1/2 cup softened margarine or butter substitute or butter
1/2 cup Just Like Sugar Brown
2 tablespoons Cinnamon

1/2 cup softened margarine or butter substitute or butter
2 cups Swerve Confectioner Style sugar substitute
1 tablespoon heavy cream
1 teaspoon vanilla
food coloring

1. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

2. In a large bowl, cream together butter, Splenda and Erythritol until smooth. Beat in the egg, vanilla and cream cheese. Gradually blend or mix in dry ingredients.

3. Roll rounded teaspoons of dough into balls and place on a cookie sheet lined with parchment paper. Slightly flatten the top of each cookie.

4. Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.

For the dip, mix the Just Like Brown Sugar together with Cinnamon. When cookies are done, dip the tops in the melted butter or spread then dip into the Cinnamon mixture.

For the frosting, mix the Swerve sugar with softened butter or butter spread adding the heavy cream as needed to slightly thin. Mix in the vanilla and add food coloring if desired. Frost cookies when cooled.