As with most fattening, sugar-laden calorie bombs, people love peanut butter with a cultish enthusiasm. I prefer almond butter. Because for one, almond butter can produce these almond butter blossoms.
Though I imagine that the sandwich staple flies from the shelves during the holiday cookie-baking season, I am personally not fan.
Though I’ve been known to put away an occasional peanut butter English muffin, I could just as easily put all the peanut butter in the world on a raft and float it in the general direction of The Island from LOST.
Now that we’ve established that little fact, I’m going to climb on the rooftop (or maybe just a bench or other slightly elevated surface) and shout my love for almond butter, a peanut alternative made from from crushed almonds.
Though almond butter is a highly nutritious food — packed with monounsaturated fats, vitamin E, potassium, magnesium, iron, calcium and phosphorus — we won’t wax poetic about that today seeing as we’re about to blend it with shortening, white flour and an entire cup of sugar.
Because peanut butter blossoms are a highly-coveted holiday cookie, I would be remiss if I didn’t attempt them in one way or another, PB-aversion and all.
Substituting creamy almond butter for peanut butter and topping the fresh-from-the-oven cookie with an almond-laden kiss candy is the perfect way to add a personal touch to a classic recipe.
- 1 ¾ cups all purpose flour
- ½ cup sugar
- ½ cup firmly packed brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup shortening
- ½ cup almond butter
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 egg
- Sugar
- 48 Hershey's Kisses milk chocolate with almond variety, unwrapped
- Heat oven to 375°F. In large bowl, combine flour, ½ cup sugar, brown sugar, baking soda, salt, cinnamon shortening, almond butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms.
- Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on an un-greased cookie sheets (or cookie sheets topped with parchment or silipat).
- Bake the cookies at 375°F for 10 to 12 minutes (cookies should turn golden-brown). Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets.
4 Comments
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February 4, 2017 at 7:23 pm[…] when I revealed my big confession, that I don’t love peanut butter? Well, now I will let you in on my second confession. That even extends to deliciousness in the […]
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December 9, 2013 at 11:58 pm[…] when I revealed my big confession, that I don’t love peanut butter? Well, now I will let you in on my second confession. When I need to bake for a party or another […]
Mom
December 9, 2013 at 4:49 pmThese are adorable and look delicious
Sarah W. Caron (Sarah's Cucina Bella)
December 8, 2013 at 3:35 pmYummmmm … I love blossom style cookies. But OMG — You don’t like PB?