Almond Blossoms (Kiss Cookies)
- By Amy Dong
- Published Feb. 23, 2017
- Updated Aug. 17, 2022
These Almond Blossoms (Kiss Cookies) are a tantalizing alternative to the classic peanut butter based blossoms. These are peanut-free, tender, and basically amazing.
Every month we look forward to spending Saturday afternoons outdoors with a gathering of homeless friends. We meet up at that special street corner year-round…rain, shine, ice, or snow.
We’re way lucky to be part of a group who gets excited about sharing trays of hot lasagna, minty toothpaste, new boots, and time with our friends on the streets.
The Littles eagerly join in, serving up hot chocolate in the winters and lemonade in the summers. Tree climbing and snowball fights are big draws, no doubt.
Last week we baked tons of these Almond Blossoms (Kiss cookies) to share with everyone who came out.
These cookies were a magical hit that left no crumb behind…
These are seriously delicious little bites of blossom goodness. Who knows what that means, but just trust that these are fantastic. Like, very yummy.
People who can eat almonds but not peanuts…they will love you for these. They might even kiss you 😚
Get ready for some amazingly chewy, chocolatey, almondy bliss.
Did you make this?
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Almond Blossoms (Kiss Cookies)
Ingredients
- ½ cup butter, softened to room temp
- ¾ cups creamy almond butter
- ⅓ cup granulated sugar
- ⅓ cup brown sugar, packed
- 1 large egg
- 1 ½ tsp almond extract
- 1 ½ tsp vanilla extract
- 1 ½ cups flour
- 1 tsp baking soda
- ¼ tsp table salt
- small bowl of granulated sugar for coating cookies
- 35 chocolate kisses with almonds, unwrapped
Instructions
- Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment or silicone mats.
- In a stand mixer bowl, add the butter and almond butter. Mix with the paddle attachment on medium high speed, until well combined. Add both sugars and beat again until fluffy and light. Add egg, both extracts, and beat to combine.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gently add into the butter mixture, beating on low-speed just until combined.
- Shape balls of dough, 1-inch each. Roll in bowl of granulated sugar to coat the dough balls. Place 2 inches apart on lined cookie sheets.
- Bake 7-8 minutes or until cookies are puffy and slightly browned on the bottom/edges. Remove cookies from oven and gently press chocolate kisses into the centers of cookies while hot.
- Cool completely on cookie sheet before attempting to transfer. Keep cookies in airtight container for freshness.
Nutrition (per serving)
Source: Chew Out Loud
Crushing on Cookies…
