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Almond Butter Blossoms


"This is a New Year's Eve tradition for my husband and I. It's an absolutely delicious new twist to the traditional peanut butter cookies, though they look almost exactly the same."
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1 h 25 m servings 101 cals
Original recipe yields 48 servings (4 dozen cookies)

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat butter and almond butter in a large mixing bowl with an electric mixer on medium-high speed until creamy, about 30 seconds. Beat in 1/2 cup sugar, brown sugar, baking soda, cream of tartar, and salt until thoroughly combined. Beat egg, milk, and vanilla extract into moist ingredients.
  3. Beat whole wheat flour and as much of the all-purpose flour as the mixer can handle; stir remaining flour into dough.
  4. Combine 3 tablespoons sugar with ground almonds in a shallow bowl. Pinch off dough and roll into 1-inch balls; roll balls in almond-sugar mixture. Place cookies 2 inches apart on ungreased baking sheets.
  5. Bake in the preheated oven until edges are firm and tops are cracked, 8 to 10 minutes. Immediately press a chocolate almond kiss into middle of each cookie; let cool.

Nutrition Facts

Per Serving: 101 calories; 5.3 g fat; 12 g carbohydrates; 1.8 g protein; 10 mg cholesterol; 63 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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A new favorite! I was looking for something like the classic blossoms recipe that my daughter could eat.... she has a peanut allergy. These are perfect! Love them and making them again tomorro...

Tasty and full of almond flavor. I did use only all-purpose flour, as I didn't have any whole wheat flour on hand. Other than that, I followed the recipe. They turned out a little too flat (I pr...