These Almond Butter Blossoms are a variation of the traditional Peanut Butter Blossoms, but made with almond butter because Patrick is allergic to peanuts. There are more brands of almond butter available at the grocery store every year. Although Patrick generally turns his nose up at anything even remotely similar to peanuts, he loves these cookies. Everyone loves these cookies. The boys always help me by unwrapping the chocolate kisses, and eating quite a few in the process.
Yes, I know this basic recipe is available everywhere, including on the back of the Hershey’s Kisses package. But for the sake of completeness, I’m including all our family traditional cookie recipes, no matter how common. I wouldn’t want these cookies to be forgotten!
Almond Butter Blossoms
Ingredients
- 48 chocolate kisses
- ½ cup vegetable oil
- ¾ cup almond or peanut butter
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Additional sugar for rolling cookies
Instructions
- Combine vegetable oil and almond (or peanut) butter until well combined.
- Add sugars, egg, milk and vanilla and stir until smooth.
- Combine flour, baking soda and salt in a separate bowl, and gradually add dry mixture to the liquid mixture. Stir until a well combined.
- Using your hands, form small balls of dough approximately 1 inch in diameter. Roll the dough in sugar before placing on an ungreased cookie sheet.
- Bake at 375 degrees for 8-10 minutes.
- While the cookies bake, unwrap the chocolate kisses.
- After removing the cookies from the oven, press one chocolate kiss in the center of each cookie.
- Remove cookies from the pans and allow them to cool completely.
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