Preheat the oven to 325 degrees.

You want to start off this recipe by using butter and cream cheese that has been softened. If you don't have time to leave it out ahead of time to allow it to get soft, you can place it in a microwave-safe bowl for about 10 to 15 seconds to allow it to get soft enough to work with.

Place the softened cream cheese and butter in a medium-size bowl.

Using a hand mixer, cream together the butter and cream cheese until it's smooth.

Add the erythritol and continue mixing it until it's well combined.

Add the eggs and vanilla extract. Mix it until all ingredients are smooth.

Now add the remaining dry ingredients.

Mix it until the mixture forms into a dough.

Take a small teaspoon of the mixture and place it in your clean hands and roll it into a ball. This recipe will make about 50 to 55 small cookies!

Place the cookie balls on to a cookie sheet lined with parchment paper or a silicone mat. (I am hooked on silicone mats because cookies come out perfect every single time!)

Use your thumb and press down in the center of the cookie.

Optional: Place a small amount of sugar-free jelly in the center of the thumbprint.

Bake them at 325 degree for about 15 minutes or until golden brown.