Ingredients
1/2
cup creamy almond butter
1/2
cup butter, softened
1/2
cup granulated sugar
1/2
cup packed brown sugar
1
egg
1 1/2
cups Gold Medal™ all-purpose flour
3/4
teaspoon baking soda
1/2
teaspoon baking powder
1/4
teaspoon salt
2
egg whites
1 1/2
cups whole almonds, chopped
60
Hershey’s Kisses Brand milk chocolates, unwrapped (from 10.8-oz bag)
Preparation
Heat oven to 375°F.
In large bowl, beat almond butter, softened butter, granulated sugar, brown sugar and 1 egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda, baking powder and salt until dough forms.
Shape dough into 60 (1-inch) balls. In small bowl, beat 2 egg whites lightly with fork. Place chopped almonds in another small bowl. Dip each ball into egg white, then roll in almonds. On ungreased cookie sheets, place balls 2 inches apart.
Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute, then press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 2 hours or until chocolate candy is set. Store covered in airtight container at room temperature with waxed paper between layers.
