Almond Butter Blossoms
Posted on 26. May, 2011 by maureen
in almond, chocolate, cookies, dessert
nother victim of my mindless database deletion last year. I'm not sure if this was the original source for the recipe I made, but it turned out as yummy as the previous batches. It's frustrating to know you have a recipe but it's just not there! Anyways, for this batch, I used almond milk instead of moo milk and Bob's Red Mill almond meal instead of the bulk bin almond meal that Whole Foods stopped carrying years ago. That just means I have more almond meal to use asap!
Ingredients:
- 1/2 cup butter, softened
- 1/2 cup almond butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 egg
- 2 tbsp milk
- 1/2 tsp vanilla
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 3 tbsp granulated sugar
- 2 tbsp finely ground almonds
- 48 to 60 milk chocolate kisses with almonds
Directions:
- Preheat oven to 350 degrees F. In a large mixing bowl beat butter and almond butter with electric mixer on medium to high speed for 30 seconds. Add 1/2 cup granulated sugar, brown sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in whole wheat flour and as much of the all-purpose flour as you can with the mixer. Stir in any remaining flour.
- In a shallow dish combine 3 tablespoons sugar and ground almonds. Shape dough in 1-inch balls. Roll balls in sugar mixture to coat. Place balls 2 inches apart on ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm and tops are cracked.
- Remove from oven; immediately press a chocolate kiss in the center of each cookie. Transfer to wire rack. Cool. Makes 48 to 60 cookies.
