Here’s a little bit of a riff on your standard peanut butter kiss cookies — Almond Butter Blossoms! While peanut butter is ok, I like almonds better, so I thought I would try these out. The Hershey’s Kisses are also the ones with almonds in them, so a little surprise inside. Easy to make and this recipe makes a bunch (it can be halved).
1 cup butter, softened to room temp
1 1/2 cups creamy almond butter
2/3 cup granulated sugar
2/3 cup brown sugar, packed
2 large egg
2 teaspoons almond extract
2 teaspoons vanilla extract
3 cups flour
2 teaspoons baking soda
1/2 teaspoon table salt
small bowl of granulated sugar for coating cookies
50-60 chocolate kisses with almonds, unwrapped
Preheat oven to 350F. Line baking sheets with silpat or parchment paper.
In the work bowl of your stand mixer, cream together add the butter and almond butter. Add both sugars and beat again until fluffy and light. Add eggs, both extracts, and beat to combine.
In a separate bowl, whisk together the flour, baking soda, and salt. Gently add into the butter mixture, beating on low-speed just until combined. Shape balls of dough, 1-inch each. Roll in bowl of granulated sugar to coat the dough balls. Place 2 inches apart on lined cookie sheets and flatten slightly.
Bake 8-10 minutes or until cookies are puffy and slightly browned on the bottom/edges. Remove cookies from oven and gently press chocolate kisses into the centers of cookies while hot. Cool for 5 minutes on the sheets before moving to cooking racks to cool completely.