[Marianne]

.

Pistachio Butter Cookies




These delectable treats get their hearty texture from oatmeal and their nutty flavor from toasted pistachios.

Vegetable oil spray for greasing baking sheet
118 ml unsalted shelled pistachios, lightly toasted
59 ml old-fashioned oatmeal (havremel)
79 ml granular sugar substitute
79 ml whole wheat flour
79 ml Atkins Quick QuisineTM Bake Mix
1/4 teaspoon baking powder
1/8 teaspoon salt
118 ml unsalted butter, softened to room temperature
1 large egg
1 teaspoon vanilla extract
us





1. Preheat oven to 375°F. Lightly grease a baking sheet with oil spray.
2. Process pistachios, oatmeal, sugar substitute, flour, bake mix, salt and baking powder in a food processor until nuts and oatmeal are finely ground, about 1 minute. Add butter and egg and process until combined, about 15 seconds, scraping down sides if necessary. Chill dough for 15 minutes, until firm.
3. Roll dough into 24 balls and place on prepared sheet. Flatten with palm of hand to about 1/8” thick. Bake cookies until bottoms and edges are deep golden, 14-16 minutes. Cool cookies on baking sheet 1 minute before transferring to wire racks to cool completely. Store in an airtight container.

Servings: 24
Yield: 24 cookies
Prep time: 5 minutes
Bake/Cook time: 16 minutes
Chill time: 15 minutes


Carbohydrates:
4 grams
Net Carbs:
3 grams
Fiber:
1 grams
Protein:
2 grams
Fat:
5.5 grams
Calories:
70

fra www.atkins.com