Almond Butter Kiss Blossoms (Gluten Free and Peanut Free)
Printer Friendly Version
1 cup almond butter
1 cup sugar
1 large egg, slightly beaten
1 teaspoon baking powder
2 teaspoons vanilla
1 teaspoon cinnamon
about 24 Hershey's Kisses
Preheat oven to 350. Beat almond butter and sugar until light and fluffy. Add egg, vanilla, baking powder and cinnamon. Beat until well combined. Roll dough into little balls and place on a cookie sheet.
Press balls in the center with thumb, back of spoon or using the Pampered Chef Mini Tart Shaper.
Bake cookies in 350 degree oven for about 12-14 minutes. Remove from oven and place Kiss chocolates on the center right away. Move to a rack to cool completely. The chocolate will need some time to set. Once cooled these can be stored for a few days or frozen for up to two weeks.