Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: blend top five ingredients with a mixer until smooth and fluffy. make sure to scrape down sides, then add almond butter and mix well. mix dry ingredients in a separate bowl. then slowly mix into wet ingredients. mixture should not stick to bowl or spatula. if too sticky, add 1 t additional atkins baking mix and blend. repeat if necessary. use tablespoon and form into 1" balls. spray non-stick baking sheet with pam (lightly), or just place on non-stick pan. press down balls with a fork in criss cross pattern. bake at 375 for 12-15 minutes, until browned. remove and cool on cookie sheet.

Target recipe: preheat oven to 300°f. combine flour and baking powder; set aside. in a large bowl, cream the butter and sugar until light and fluffy. beat in the egg yolks and the extracts. blend in the dry ingredients. break off walnut-sized pieces of dough and roll into balls. place 1 1/2" apart on ungreased cookie sheets. press an almond into the center of each cookie flattening them slightly. bake for 15-20 minutes until the cookies are golden brown. transfer to wire racks to cool.