Preheat oven to 400 degrees F. Lay parchment paper onto a large baking sheet pan. Set aside
Remove one dough from plastic wrap and place onto another piece parchment paper on your work surface. Place a second piece of parchment paper over the dough, flatten dough slightly with hands, then use a rolling pin to make a rectangle shape 16 by 6 inches.
Spoon half of the filling mixture onto the center of the rectangle. Use the parchment paper, the long side facing you to lift the dough and fold over toward the filling away from you. Roll once again to seal the dough together.
Lift parchment paper with dough and roll over, seam side down, onto your parchment lined baking sheet pan.
Bake for 12-14 minutes in the middle shelf of your oven until edges are golden brown. Cool completely before slicing on the diagonal. You should be able to make 16 cookies from one half of the dough.
Repeat this process with the remaining dough and filling.
Once the cookies have been cooled and sliced, dust with low carb confectioners sweetener or top with icing if you prefer.
Store in an airtight container