Cappuccino Blossoms

• Baking & Spices

  • 2 2/3 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/4 cup Brown sugar, firmly packed light
  • 1/2 tsp Cinnamon, ground
  • 6 tbsp Granulated sugar
  • 42 None dark chocolate kisses
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1 cup Almonds, salted roasted

• Drinks

  • 2 tsp Espresso, Instant

• Dairy

  • 1 cup Butter

• Beer, Wine & Liquor

  • 1/2 cup Coffee liqueur

• Tools & Equipment

  • 1 Parchment paper

Found on myrecipes.com

Description

Directions

• 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). *Toasted, slivered almonds or dry-roasted salted peanuts may be substituted.