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# Making the cookies Cream the softened butter with the xylitol. Add the eggs and salt and mix until well combined. Now add the dry ingredients and mix briefly. Knead to a dough until it comes together and is slightly flexible. Roll out the dough between two layers of cling film to a thickness of about 1/5 in (5 mm). Cut out circles and put on a baking tray lined with parchment paper. Bake for about 12 minutes. The cookies are done when the edges start to darken. Let cool completely. # Filling the cookies Scrape out the vanilla pulp. If you cannot get powdered xylitol, blend granulated xylitol in a food processor. Mix the cream cheese with the softened butter, powdered xylitol and vanilla pulp. You can of course add more xylitol, if you prefer a sweeter filling. Using a teaspoon measure, add a dollop of filling in the center of half of the cookies. Top each cookie with filling with another cookie and press together until the filling reaches the edges.
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