In a medium bowl, cream together the butter and cream cheese with a hand mixer. Add the sweetener and salt, creaming until light and fluffy. Add the egg, vanilla and stevia glycerite, beating again until incorporated.

In a small bowl, blend all of the dry ingredients together with a large wire whisk to break up any lumps and to distribute the ingredients evenly.

Add the dry ingredients to the medium bowl and mix until a completely incorporated.

Scrape the dough onto a piece of plastic wrap or waxed paper, into the rough shape of a log. Fold the waxed paper over the dough and shape into a cylinder. A long skinny cylinder will produce many smaller cookies and a thicker cylinder, less. (Alternately, roll into balls. See directions in the photo description below the recipe.) Refrigerate 6 hours or several days. It can even be frozen until needed. Thaw in the fridge overnight.

Bake: Preheat oven to 350 and place the rack into the middle position. Line a baking sheet with parchment. Slice the cookie dough into 16 even cookies and place onto the parchment. They won't spread, so if you want to flatten them out, use a small piece of waxed paper and a flat bottomed glass to do so. Bake 15-20 minutes depending on your oven. Enjoy when completely cool.

Chocolate Drizzle: Place the heavy cream, butter and chocolate (chopped or chips) into a microwaveable bowl and heat at 30 second intervals until melted. Blend completely with a small whisk. Scrape the chocolate into a small zip-loc bag and snip off a tiny piece of the corner. Squeeze the chocolate over the cookies in a pleasing pattern. Sprinkle with sesame seeds.