Sugar Free Thumbprint Cookies

1  cup		butter - room temperature
1-1/2  cups		whole wheat flour
1/2  cup		soy flour
1/2  teaspoon		baking powder
1/4  teaspoon		salt
12  packets		Stevia in the Raw 100% Natural Zero Calorie Sweetener
1/2  teaspoon		Vanilla Extract
2  tablespoons		Half & Half Cream

Tip: Click on the ingredient links to learn the nutritional information for all the Sugar Free Thumbprint Cookies ingredients. The serving size for any ingredient in Sugar Free Thumbprint Cookies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Prepare cookie sheet: line with parchment or non-stick pad.
Preheat Oven to 350f degrees
Using a stand mixer and mixing bowl, Cream butter until light and fluffy.
Add in Stevia in the Raw, mix well.
Combine the half & half with the vanilla extract, stir.
Combine both flours, salt, and baking powder, mix with a whisk or fork.
Slowly add into the creamed butter mixture, turn mixer on slow speed and mix until combined. Do not over mix.
Using a #60 cookie scoop (2 tsp.), Drop dough into hand and roll until round.
Place onto prepared cookie sheet, about the width of your thumb.
Using your thumb, press down, slightly, into the center of the cookie to make a well. The dough will crack and split, this is normal.
Bake 12 minutes at 350f degrees.
Remove from oven, wait 5 minutes and transfer to cool on cookie racks.
Optional:When the cookies are completely cool, place 1/2 teaspoonful of sugar free chocolate frosting inside the wells Or your favorite sugar free preserves.