Almond Butter Blossoms Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• Beat whole wheat flour and as much of the all-purpose flour as the mixer can handle; stir remaining flour into dough.
• 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.
• 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.

Steps:

• Heat oven to 375°F.
• In large bowl, beat almond butter, softened butter, granulated sugar, brown sugar and 1 egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda, baking powder and salt until dough forms.
• Shape dough into 60 (1-inch) balls. In small bowl, beat 2 egg whites lightly with fork. Place chopped almonds in another small bowl. Dip each ball into egg white, then roll in almonds. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute, then press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 2 hours or until chocolate candy is set. Store covered in airtight container at room temperature with waxed paper between layers.

Steps:

• Heat oven 350 unwrap entire bag of kisses Beat together: Almond paste, and butter. Add white and brown sugar, baking soda, cream of tar tar, and salt. Beat until combined. Beat in egg, milk, and vanilla. Beat as much flower as you can. Mix the remaining by hand if needed. Put 3T of sugar in a bowl. Form balls about 1" big. Roll each ball in sugar. I put 5-7 balls in a bowl and swish them around. They don't have to be totally covered. Place on cookie sheet 2" apart. I use parchment paper Bake for 10-12 minutes or until very lightly brown. Immediately out of oven, put a hershey hug in the middle of each one. These will take quite a while to set. I balance them on each other to cool. These are SOOOOO GOOD YES this recipe contains nuts.

Steps:

• Preheat oven to 350. In a large mixing bowl beat butter and almond butter with electric mixer on medium to high speed for 30 seconds. Add 1/2 cup granulated sugar, brown sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in whole wheat flour and as much of the all purpose flour as you can with the mixer. Stir in any remaining flour.
• In a shallow dish combine 3 tablespoons sugar and ground almonds. Shape dough in 1-inch balls. Roll balls in sugar mixture to coat. Place balls 2-inches apart on ungreased cookie sheet. Bake for 8-10 minutes or until edges are firm and tops are cracked. Remove from oven; immediately press a chocolate kiss in the center of each cookie. Transfer to wire rack. Cool.