CAPPUCCINO BLOSSOMS

Cappuccino Blossoms image

Provided by @MakeItYours

Number Of Ingredients 12

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

Steps:

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.