Linzer Cookies, low sugar - perfect for Valentines Day!

Ingredients:
1/2 C. Butter (room temp)
2 C. Flour
1 C. Splenda, granulated
1/3 C. low fat Sour Cream
1 egg
1 Tsp. Lemon Juice
1/2 Tsp. Cinnamon
2 Tsp. Vanilla Extract
1/2 Tsp. Baking Powder
1 Tsp. Baking Soda
1/2 cup no sugar added Preserves (flavor of your choice I used Strawberry and Raspberry)
2 sizes of heart shaped cookie cutters
Extra Splenda, granules

In a large mixing bowl, cream together butter and Splenda with an electric mixer. Add egg and vanilla. Add dry ingredients. Add sour cream and lemon juice.
Divide dough in half. Wrap in wax or parchment paper and refrigerate at least 2 hours.

Roll dough out onto onto piece of wax paper with flour on it into 1/8 inch (no thicker because these are made with Splenda so they will not spread much) thickness with floured rolling pin. Keep extra flour around in case dough sticks to paper or pin. Cut out hearts with larger heart shaped cookie cutter. Put on (cool) baking pan. Cut out same number of hearts with larger heart shaped cookie cutter. With these hearts, cut out inside of heart with smaller heart shaped cookie cutter. Put these on second (cool) baking pan. Bake at 375 for 6-8 minutes. The second pan of cookies may take a minute or so less to bake. Remove cookies from oven and let sit on the pan for 5 minutes. Let cool completely on wire racks or paper towels. Sprinkle Splenda on cut out heart tops.

When cookies are completely cooled, spread preserves on the whole cut out heats. Add cut out hearts on top.

Adapted from Home Cooking Kitchen.