Strawberry Shortcake Cookies - Splenda®

Ingredients

• For the cookies:
• 4 tablespoons unsalted butter
• ⅓ cup Splenda® Monk Fruit Sweetener Pouch
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ½ cup all-purpose flour
• ½ cup graham cracker crumbs
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ⅛ teaspoon salt
• 2 tablespoons freeze-dried strawberries, crumbled
• For the cream cheese topping:
• 2 ounces light cream cheese
• 6 tablespoons Splenda® Monk Fruit Sweetener Pouch
• ½ teaspoon pure vanilla extract
• For the strawberry jam topping:
• ¾ cup fresh strawberries, chopped
• 1 teaspoon fresh lemon juice
• 2 tablespoons Splenda® Monk Fruit Sweetener Pouch
• Optional topping:
• Fresh quartered strawberries