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Almond Butter Blossoms

This cookie is a tasty spin on a favorite peanut butter Christmas cookie topped with a chocolate kiss. Almond butter is the star in this version.

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  • Yields: 48 to 60 cookies
  • Prep: 30 mins
  • Bake: 8 mins 350°F per batch

Almond Butter Blossoms

Directions

  1. 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.
  2. 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.

Nutrition Facts (Almond Butter Blossoms)

  • Per serving:
  • 101 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 11 mg chol.,
  • 52 mg sodium,
  • 12 g carb.,
  • 1 g fiber,
  • 7 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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