Crowd Pleasing Holiday Cookies: Almond Butter Blossoms

Recipes, Sweet Treats
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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.

Almond Butter Blossoms
Author: 
Recipe type: Sweet Treats
Prep time: 
Cook time: 
Total time: 
Serves: About 2 dozen
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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).
  3. 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.
Note: I was compensated by Pillsbury to create a recipe using their products, however all opinions are mine. For more holiday recipes visit the Pillsbury collection on Serious Eats.

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4 Comments

  • Reply
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    Mom
    December 9, 2013 at 4:49 pm

    These are adorable and look delicious

  • Reply
    Sarah W. Caron (Sarah's Cucina Bella)
    December 8, 2013 at 3:35 pm

    Yummmmm … I love blossom style cookies. But OMG — You don’t like PB?

  • Leave a Reply

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