Atkins Cookie Recipes

Ingredients:

1/2 cup almond flour, see * Note
3/4 cup Atkins Bake Mix
1 cup granular sugar substitute
1 egg
1 egg yolk
1 tsp vanilla extract
4 tbsp butter, softened

Instructions:

* Note: To make almond flour, process sliced or chopped peeled, blanched
almonds in short, fast pulses, until a flour is created. Do not process
beyond this point, as you'll end up with almond butter.

Heat oven to 350 degrees. Whisk almond flour, bake mix and sugar
substitute. In a separate bowl, with an electric mixer on medium, beat egg
and egg yolk, vanilla and butter until well incorporated (mixture will not
attain a smooth consistency). Beat in flour mixture just until combined.

Form dough into 24 small balls; arrange on a baking sheet 1 apart. Lightly
flatten them with a fork to silver dollar size. Bake 8 to 10 minutes,
until set. Cool on baking sheets before transferring to a wire rack.

This recipe yields 24 cookies.

Carbohydrates: 6 grams
Net Carbs: 4.5 grams
Fiber: 1.5 grams
Protein: 2.5 grams
Fat: 9.5 grams
Calories: 143

Description:
"Based on a classic sugar cookie recipe, this type of cookie is a versatile
treat to have with decaf tea or coffee. It also makes an excellent pie
crust."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-30-2003 by Joe Comiskey - Mad's Recipe Emporium"
Yield:
"24 cookies"

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Per Serving (excluding unknown items): 544 Calories; 56g Fat (92.0%
calories from fat); 9g Protein; 2g Carbohydrate; 0g Dietary Fiber; 524mg
Cholesterol; 531mg Sodium. Exchanges: 1 Lean Meat; 10 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 0