Preheat the oven to 375°F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl mix the flour, baking soda, baking powder, cinnamon and salt together.
3 1/2 cups all purpose flour, spooned and leveled, 1 1/2 tsp. baking soda, 1 tsp. baking powder, 1/8 tsp. ground cinnamon, 1 tsp. salt
In a stand mixer/hand mixer fitted with the paddle attachment, cream the almond butter, shortening, dark brown sugar and white sugar together for ~3-4 minutes on medium speed.
1 cup almond butter, creamy, 1 cup Vegetable shortening (I used Crisco), 1 cup dark brown sugar, packed, 1 cup white sugar (granulated)
Once nicely mixed add in the eggs, milk & vanilla.
2 large eggs, room temperature, 1/3 cup milk (I used whole milk), 2 tsp. pure vanilla extract
Gradually add the dry ingredients on low speed.
Mix until combined.
Roll the dough into small balls (you can use a 2 Tbsp. cookie scoop) and then coat in granulated sugar.
1/3 cup white sugar (for rolling the cookie dough in before baking)
Place on the prepared baking sheets and repeat with remaining cookie dough. This recipe yields ~32-35, 2 Tbsp. cookies, or you can make smaller and reduce the baking time by about 1 minute.
Bake in the oven for ~11-13 minutes or until cookies are just set and slightly golden.
Immediately after removing from the oven, press a chocolate kiss in the center of each cookie. Rest on baking sheet for 1-2 minutes then gently transfer to a wire cooling rack.
1, 11 oz. bag of milk chocolate kisses
Let cool completely, errr if you can wait! ENJOY!