Sun Butter Blossoms

For people w/ peanut allergies, try these cookies instead :)

3/4 cup unsalted butter, softened
3/4 cup sun butter (sunflower seed butter)
1 cup dark brown sugar
1/3 cup sugar
2 eggs
1 teaspoon lemon juice
2 tablespoons molasses
2 teaspoons vanilla
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
Sugar
Chocolate kisses

1. In a large bowl, beat butter, sun butter, and sugars until creamy. Beat in the eggs, lemon juice, molasses, and vanilla. Sift together the flour, baking soda, and salt. Stir into batter until just combined.

2. Cover and refrigerate the dough until just firm enough to roll into balls, no more than 2 hours (if you leave the dough in the chill chest too long, it can oxidize and turn green; harmless, but perhaps not desirable; if it is still a bit soft, use a mini ice cream scoop to portion out the dough and drop into the sugar to roll).

3. Preheat oven to 375 degrees F. Line 2 baking sheets w/ parchment paper, or coat w/ shortening. Roll the dough into 1-inch balls, then roll in sugar. Place the balls on the baking sheets 2 inches apart. Bake until slightly puffed and golden brown, about 8-10 minutes. Immediately press a chocolate kiss into center of cookies. Let cool 5 minutes, then remove from sheets and cool completely on wire racks.

Makes 3 1/2 to 4 dozen

Alternatively, omit kisses and crosshatch cookie balls w/ a fork before baking for regular Sun Butter Cookies.