Ingredients

• 1 cup Gluten Free 1-to-1 Baking Flour
• 3/4 cup Almond Flour
• 1 tsp Baking Soda
• 1/2 tsp Kosher Salt
• 1/4 tsp freshly grated Nutmeg
• 1/2 cup Unsalted Butter room temperature
• 1/2 cup Smooth Almond Butter or Peanut Butter
• 1/2 cup Granulated Sugar
• 1/2 cup Light Brown Sugar
• 1 Egg room temperature
• 1 tsp Vanilla Extract

• 3/4 cup Granulated Sugar
• 38 (one 11 oz package) Hershey's Kisses foil removed

Instructions

1. In a medium bowl sift together gluten free flour, almond flour, baking soda salt and nutmeg. Set aside.
2. In a stand mixer fitted with the paddle attachment, add the butter, almond butter, granulated sugar and light brown sugar. Turn the mixer to medium-high speed and mix until light and creamy, about 2-3 minutes. Turn the mixer to low and add the egg and vanilla. Mix until incorporated. Scrape down the sides of the bowl with a spatula.
3. Turn the mixer to low and gradually add flour mixture, mixing thoroughly. Cover the bowl with plastic wrap and place in the fridge for 30 minutes to 1 hour.

1. Preheat oven to 375°F. Line 2 cookie sheets with parchment paper (or silpat mats) and set aside. Roll the dough into 1-inch balls.
2. Roll the cookies in the granulated sugar and place 2 inches apart on the cookie sheets. (You can give them a little press, but not too much. When you press the chocolates in after baking it will compress them.)
3. Place the cookies in the oven and bake for 6-8 minutes, or until very light brown and puffed. Remove the cookies from the oven and immediately press a candy kiss into center of each cookie. (NOTE: It’s important to work fast and keep cookies flat on the cookie sheet when adding the chocolates. The warmth will melt the chocolate and set them in the cookie; you can remove to a cooling rack once all chocolates are placed.)