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In a large bowl, cream together butter and Splenda Stevia until fluffy. Beat in eggs and vanilla.
Combine flours, baking soda, baking powder and salt in a separate bowl. Gradually add the dry ingredients to the creamed mixture, beating well after each addition. Separate dough into two separate balls. Cover and refrigerate for 30 min.
Preheat oven to 350° F. Roll chilled dough to 1⁄4 to 1⁄8 inch thickness on a lightly floured surface.
Cut with a cookie cutter and place cookies 1 inch apart on cookie sheets lined with parchment or on a baking mat.
Bake for 10 to 12 minutes or until edges of cookies are lightly browned.
Allow to cool completely.