Pina Colada filled Almond Sandwich Cookies

1/2 cup shortening
1/4 cup powdered erythritol
1/4 teaspoon splenda quick pack(1/4 cup equivelent)
1 T not/Sugar(for sweetener)
1 eggs
1/2 tablespoon almond extract
3/4 cup + 1/8 cup almond flour
1/4 cup wheat protein isolate 5000
1 T not/Sugar(for flour)
1/4 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt

In a large bowl with electric beaters, cream the shortening, erythritol, splenda, and not/Sugar. Beat in the egg and mix well. Add the almond extract.

In another bowl, sift together the flour, not/Sugar, baking powder, baking soda, and salt. With a wooden spoon, gradually stir the flour mixture into the shortening. Roll into a log, about 1-1/2 inch in diameter. Wrap in waxed or parchment paper and refrigerate for 4 hours. (You can use the freezer to speed up the proccess.)

Preheat the oven to 375 degrees F. Cut the dough into 1/4 inch thick slices. Place cookies on an ungreased cookie sheet. Bake for about 10 minutes, or until light golden brown.

Filling
2 T. shortening
1/2 cup powdered erythritol
2 T. polyD
2 T. not/Sugar
2/3 cup equivilent splenda (16 drops sweetzfree)
2 to 3 t. warm water
1/16 t. LorAnn pina colda flavor oil

wisk to combine
powdered erythritol, not/Sugar, and polyD
add warm water and wisk until creamy and smooth.....(no lumps)
add shortening and wisk until combined and creamy.
add sweetzfree and flavor oil then wisk 1 last time until smooth and creamy

Apply filling and assemble cookies.