Blossoming Almond Butter Cookies
Preheat oven to 350°F.
In a large mixing bowl beat butter and almond butter with electric mixer on medium to high speed for 30 seconds.
Add 1/2 cup 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 tablespoons sugar and ground almonds.
Shape dough in 1-inch balls.
Roll balls in sugar mixture to coat.
Place balls 2 inches apart on a cookie sheet lined with Reynolds® Parchment Paper.
Bake for 8 to 10 minutes or until edges are firm and tops are cracked.
Remove from oven; immediately press a chocolate kiss in the center of each cookie.
Transfer to wire rack. Cool.