These coffee-flavored cookies have relatively small amounts of granulated and light brown sugar because the coffee liqueur and the dark chocolate kisses add a good bit of sweetness. Also, you might want to note that this is an egg-free recipe.
- 1 cup butter, softened
- 6 tablespoons granulated sugar
- 1/4 cup firmly packed light brown sugar
- 1/2 cup coffee liqueur
- 2 2/3 cups all-purpose flour
- 2 teaspoons instant espresso
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup chopped salted, roasted almonds*
- Parchment paper
- 42 dark chocolate kisses
- Preheat oven to 375°.
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugars; beating well.
- Add coffee liqueur; beat well.
- Stir together flour and next 4 ingredients. Add to butter mixture; beat at low speed until well blended.
- Stir in almonds. (If desired, store dough in an airtight container in refrigerator up to 1 week.)
- Drop cookie dough by heaping tablespoonfuls 2 inches apart onto parchment paper-lined or lightly greased baking sheets.
- Bake at 375° for 10 to 12 minutes or until edges are golden. (Bake chilled dough 11 to 12 minutes.)
- Remove from oven, and immediately press 1 dark chocolate kiss into center of each cookie.
- Cool on baking sheets on a wire rack 3 minutes; transfer to wire racks, and cool completely (about 1 hour).