Cappuccino Blossoms

(from Lucianolinda’s recipe box)

Source: Southern Living-Marie Rizzio, Interlochen,Michigan

Categories: Cookies

Ingredients

  • 1 cup butter, softened
  • 6 Tbsp. granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1/2 cup coffee liqueur
  • 2 2/3 cups all-purpose flour
  • 2 tsp. instant espresso
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1 cup chopped salted, roasted almonds
  • Parchment paper
  • 42 dark chocolate kisses

Directions

  1. Preheat oven to 375 degrees. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars; beating well. Add coffee liqueur; beat well.
  2. 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 p to 1 week.)
  3. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto parchment paper-lined or lightly greased baking sheets.
  4. Bake at 375 degrees 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).

  5. makes about 3 1/2 dozen

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