Strawberry Shortcake Cookies

Instructions

To make the cookies:

1. Preheat oven to 350ºF.   Line a cookie baking sheet with parchment paper.
2. In a bowl, whisk together dry ingredients: flour, graham cracker crumbs, baking soda, baking powder and salt.
3. In a medium bowl, beat butter with Splenda Monk Fruit until creamy and fluffy. (Mixture will separate into little balls, and then come back together as you keep beating). Add in eggs, one at a time, beating until incorporated. Beat in vanilla. Beat in dry ingredients a little at a time until fully mixed. Fold in dried strawberries.
4. Scoop out cookie dough onto prepared sheet in 1 ½ tablespoon balls, forming a disk by pressing each ball down (cookies will not spread much).  Bake for 7  minutes (be careful not to over bake!)  Remove and set cookies aside to cool.

To make strawberry topping:

1. Add strawberries, lemon juice, and Splenda Monk Fruit to a small saucepan; turn heat to medium. Cook for about 5-7 minutes, mashing against the side of the pan while they are heating. Berries are done as soon as they are thick and jam-like.

To make cream cheese topping:

1. In a bowl, beat together cream cheese with Splenda Monk Fruit and vanilla until smooth.  Add mixture to a piping bag.
2. After cookies cool, pipe about 1 teaspoon of cream cheese topping onto the outside rim of each cookie, then add a little over a teaspoon of  jam in the center.  If desired, put a fresh quartered small strawberry slice into the middle of each cookie. Serve and enjoy!