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
- 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.