Almond Butter Blossoms

Prize Tested Recipe $200.00 Winner. I found this recipe in Better Homes And Gardens magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Ready In:
23mins
Serves:
Units:

ingredients

directions

  • 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.
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@internetnut
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@internetnut
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"Prize Tested Recipe $200.00 Winner. I found this recipe in Better Homes And Gardens magazine. I have not tried this recipe, but I'm posting it for safe keeping."
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  1. StickyToffee
    These were delicious soft cookies. I was worried that using whole wheat flour might make them heavy, but it didn't. In the future, I will substitute almond extract for the vanilla, because it would intensify the almond flavor. I got 40 cookies out of the recipe, however, not 48-60.
    Reply
  2. StickyToffee
    These were delicious soft cookies. I was worried that using whole wheat flour might make them heavy, but it didn't. In the future, I will substitute almond extract for the vanilla, because it would intensify the almond flavor. I got 40 cookies out of the recipe, however, not 48-60.
    Reply
  3. internetnut
    Prize Tested Recipe $200.00 Winner. I found this recipe in Better Homes And Gardens magazine. I have not tried this recipe, but I'm posting it for safe keeping.
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