Cappuccino Blossoms


Cappuccino Blossoms
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.

Ingredients

  • 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

Preparation

  1. Preheat oven to 375°.
  2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars; beating well.
  3. Add coffee liqueur; beat well.
  4. Stir together flour and next 4 ingredients. Add to butter mixture; beat at low speed until well blended.
  5. Stir in almonds. (If desired, store dough in an airtight container in refrigerator up to 1 week.)
  6. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto parchment paper-lined or lightly greased baking sheets.
  7. Bake at 375° for 10 to 12 minutes or until edges are golden. (Bake chilled dough 11 to 12 minutes.)
  8. Remove from oven, and immediately press 1 dark chocolate kiss into center of each cookie.
  9. Cool on baking sheets on a wire rack 3 minutes; transfer to wire racks, and cool completely (about 1 hour).
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