Atkins Cookie Recipes

Ingredients:

1/2 cup hazelnuts, toasted, skinned, finely chopped
1 cup hazelnuts, toasted, skinned, coarsely chopped
1 cup Atkins bake mix
16 packet sugar substitute
1 tsp ground cinnamon
1/4 tsp salt
1/4 cup sour cream
4 large egg, lightly beaten
1 1/2 sticks butter, room temp
1/3 cup dried cherries

Instructions:

These traditional Italian cookies are baked twice for extra crispness—dip
them into a cup of decaf coffee for an afternoon treat. If you prefer, you
may substitute macadamia nuts or pecans for hazelnuts.

1. Heat oven to 350F. Whisk together finely chopped hazelnuts, bake mix,
sugar substitute, cinnamon and salt. In a medium bowl mix sour cream, and
eggs.

2. In a large bowl, with an electric mixer on medium speed, beat butter 3
minutes until creamy. Alternately add bake mix mixture and sour cream
mixture to butter. Stir in cherries and coarsely chopped hazelnuts.

3. Divide dough in half. On ungreased baking sheets form each dough half
into a log measuring 12' x 2 1/2' (moisten hands if necessary to keep dough
from sticking).

4. Bake logs 25 minutes, until almost firm. Transfer sheets to wire rack to
cool 10 minutes. Reduce oven temperature to 325°F.

5. Carefully cut logs crosswise, with a serrated knife, into 1/2' wide
slices. Arrange slices on baking sheets. Bake 15 to 17 minutes until firm
and crisp. Cool slices on baking sheets before storing.

Prep time: 25 minutes

Bake/Cook time: 40 minutes

Carbohydrates: 2.5 grams

Net Carbs: 1.5 grams

Fiber: 1 grams

Protein: 1.5 grams

Fat: 7.5 grams

Calories: 89

Servings: 40