Almond Butter Blossoms
Yield: approximately 30 cookies
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ½ cup almond butter
  • ½ cup + 3 tbsp granulated sugar, divided
  • ½ cup light brown sugar
  • ¾ tsp baking soda
  • ½ tsp cream of tartar
  • ¼ tsp salt
  • 1 large egg, at room temperature
  • 2 tbsp milk
  • ½ tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • about 30 Hershey's Kisses, unwrapped
  1. Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and almond butter until combined, about 1-2 minutes. Add ½ cup of the granulated sugar, the brown sugar, baking soda, cream of tartar and salt. Continue beating on medium speed until the mixture is light and fluffy, about 1-2 minutes.
  3. Add the egg, milk and vanilla extract. Mix until combined. With the mixer on slow speed, add both of the flours. Mix until just combined.
  4. Add the remaining 3 tablespoons of granulated sugar to a small bowl. Using a small cookie scoop, portion the dough into small balls. Roll each ball of dough into the granulated sugar, making sure to evenly coat each side. Place each cookie dough ball onto the prepared baking sheets.
  5. Bake for about 9-10 minutes or until the cookies are puffy and their edges are set. Transfer the baking sheet to a wire rack and immediately press a Hershey's Kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to the rack to cool completely.
Recipe by Spoonful of Flour at