Almond Butter Blossoms

Look, it’s an infinity plate of cookies!

Infinity plates of cookies seem like they should celebrate something, dontcha think?  I sat here and tried to think and think and think of what we could celebrate (besides the fact that I haven’t turned into a cookie yet) and then I remembered what happened yesterday…

Syracuse moved to #1!  I know it’s early in the season but it sure does make a perfect little holiday present for all of us Central New Yorkers and Syracuse fans near and far.  So yes, these cookies will celebrate the boys in Orange and good old Jimmy B.  I wonder if Jim likes cookies… my guess is he could probably care less about them, but that’s OK, more for the rest of us. 🙂

So, I know last week I said no holiday cookie plate is complete with snickerdoodles, but if we’re being serious, no holiday cookie plate is complete without peanut butter blossoms, or, in this case, almond butter blossoms.  Don’t get me wrong, if I’m eating a nut butter sandwich, I want it to be a peanut butter one.  But when it comes to cookies and nut butters lately, I love using almond butter just as much.

The flavor of these cookies are definitely more subtle than what you’d get with a peanut butter cookie, but I think I actually prefer it! But go ahead and use which ever nut butter you like.  The recipe is the same twist on the base sugar cookie dough as with last week’s peanut butter ginger spice cookies, so you could easily make both of these cookies at once without breaking a sweat.

[print_this]Almond Butter Blossoms

Crisp, yet creamy sugar-coated almond butter cookies with a Hershey Kiss in the center.  If you don’t have almond butter, simply replace with peanut butter, or try any other nut butter for more variation. 

Makes 2 1/2 dozen

Prep time: 15 minutes

Cook time: 10 minutes per cookie sheet (~3 cookie sheets)

  • 3/4 cup almond butter butter
  • 1/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar (+ 2 tablespoons)
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 30 Hershey Kisses, unwrapped

Heat the oven to 375 degrees F.  Reserve 2 tablespoons granulated sugar in a shallow dish.

In a large mixing bowl, beat the almond butter, butter and sugar with an electric mixer on high speed until creamy.  Add the eggs and vanilla and beat until mixed.  In the same bowl, add the baking powder and salt and beat until mixed.  Add the flour, 1/2 cup at at time, and beat on medium speed until mixed well.

Roll the dough into 1 1/4 inch balls, then roll each ball in the sugar mixture to coat completely.  Place two inches apart on ungreased cookie sheets.

Bake 10 minutes or until edges are golden brown.  Immediately press a Hershey Kiss into the center of each cookie.  Allow to cool 2 minutes before removing from cookie sheets and setting onto wire racks to cool completely.[/print_this]

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