Cappuccino Blossoms

YIELD: Makes about 3 1/2 dozen

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 375º. 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 up 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 375º 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).
• Note: Be sure to unwrap candies while cookies bake. You'll be ready to quickly pop them onto hot cookies.
• *Toasted, slivered almonds or dry-roasted salted peanuts may be substituted.

Marie Rizzio, Interlochen, Michigan, Southern Living
AUGUST 2010

Recipe Source: http://www.myrecipes.com/recipe/cappuccino-blossoms-10000002003423/