I meant to ask you to pass on the recipe if you can. Those cookies sound and look delicious!! Sure thing, jaycee. They are good - I did make a substitution (as noted in the recipe), and I also used regular Hershey's chocolate kisses - the recipe called for dark chocolate kisses. (I think you prefer dark chocolate, don't you?)
Cappuccino Blossoms
Makes about 3 1/2 dozen ~ Oven 375 degrees
The amounts of granulated sugar and light brown sugar are correct; the liqueur
also adds sweetness. And, surprisingly, the recipe does not call for eggs.
1 cup butter, softened
6 Tbls. granulated sugar
1/4 cup coffee liqueur**
2 2/3 cups all-purpose flour
2 tsp. instant espresso
1 tsp. baking soda
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1/2 tsp. ground cinnamon
1/4 tsp. salt
1 cup chopped roasted almonds
Parchment paper
42 chocolate kisses
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**I didn't have any coffee liqueur so I used creme de cacao - thought the instant espresso would give it enough 'coffee' flavor, and the creme de cacao would be a good substitute. :)
- 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.
- Stir together flour and next 4 ingredients. Add to butter mixture; beat at low speed until well blended. Stir in almonds. (dough can be stored 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 degrees for 10 to 12 minutes or until edges are4 golden. (Bake chilled dough 11 to 12 minutes.) Remove from oven, and immediately press 1 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)
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