Peanut Butter Blossoms
- Unsweetened Original Almondmilk
- Shelf Stable Unsweetened Original Almondmilk
- Cook Time
- 10 Minutes
- Difficulty
- Easy
Calories | 200 |
Total Fat | 12g |
Total Carbohydrates | 21g |
Cholesterol | 25mg |
Sodium | 15mg |
Dietary Fiber | 1g |
Sugars | 7g |
Protein | 2g |
In a large bowl using an electric hand mixer, beat butter and almondmilk until smooth and creamy. Add ¾ cup powdered sugar and beat until well combined. Beat in vanilla.
On low speed, slowly add flour and salt. Increase speed to medium and beat until dough comes together. Stir in almonds.
Cover dough and refrigerate at least 30 minutes.
Preheat oven to 350° Prepare a baking sheet with parchment paper or silicone baking mat.
Place remaining ½ cup powdered sugar in a shallow bowl. Scoop dough into 1 tablespoon balls and roll in powdered sugar, then place on baking sheet.
Bake 15-18 minutes, until golden brown on the bottom. Allow cookies to cool about 5 minutes on the baking sheet, then gently roll in powdered sugar to coat again. Place on a wire rack to cool completely. Once cooled, roll cookies in powdered sugar again.
Serve.