Credit to: Cynthia Lustig, Better Homes and Gardens Prize Winning Recipe Winner (December 2007) (with Stefin’s crucial variations, see starred items below)
Ingredients
- 1/2 Cup butter, softened
- 1/2 Cup almond butter*
- 1/2 Cup granulated sugar
- 1/2 Cup brown sugar, packed
- 3/4 Teaspoons baking soda
- 1/2 Teaspoon cream of tartar
- 1/4 Teaspoon salt
- 1 egg
- 2 Tablespoons milk
- 1/2 Teaspoon vanilla
- 1 Cup flour, whole wheat
- 1 Cup flour, all purpose
- 3 Tablespoons granulated sugar
- 2 Tablespoons almonds, finely ground**
- 48 – 60 milk chocolate kisses with almond***
Instructions
- 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 c. 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 T. 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 into the center of
each cookie. Transfer to wire rack. Cool. Makes 48-60.
* I fill the 1/2 c. measure with about 1/3 almond butter and 2/3
creamy PB (Jif). I find this makes the best flavor and texture as
opposed to all almond butter.
**I’ve never done this — I find the sugar finish by itself is fine and less work!
***I use plain Kisses.