Almond Butter Dark Chocolate Kiss Cookies ... Yum!

Ingredient List
3/4 cup creamy almond butter
1/2 cup (1 stick) butter, softened
1 large egg
1 1/4 cups firmly packed light brown sugar
1 tablespoon vanilla extract
3 tablespoons milk
1 3/4 cups flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder

Topping:  Hershey's Special Dark Kisses

Oven:  375 degrees


I love to cook and bake. Here is one of my favorite cookie recipes I'd like to share with you:  Almond Butter Dark Chocolate Kiss Cookies.

Combine almond butter, butter, egg, brown sugar, and vanilla extract.  Mix with mixer on medium speed until light and creamy.  Add milk, flour, baking soda, and baking powder; mix until blended.  Chill batter in refrigerator for 20 -30 minutes.  Return batter to refrigerator between baking batches.
Take small spoonfuls of dough and roll into balls smaller than a golf ball.  (These are smaller cookies for the correct cookie to chocolate kiss ratio.)   Place on cookie sheet (do not roll cookie balls in sugar and do press down on cookie sheet) and bake in 375 degree oven for 6 minutes.  If baking 2 sheets at once, rotate sheets at 3 minutes.

Remove from oven and place a Hershey's Special Dark Kiss on each cookie, pressing down to flatten the cookie.  Let rest on cookie sheet for 1 minute, then remove to racks to cool. 

Store in a covered container.  These freeze very well, simply freeze in layers separated by plastic wrap in a covered container.  Freeze one layer at a time to avoid smashing down the chocolate kiss.

Makes 60 or so small cookies.  Last batch made 67 cookies.  Great as is or to top a scoop of ice cream for a quick dessert. 
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