Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
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*
42 dark chocolate kisses
How to Make It
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.
Be sure to unwrap candies while cookies bake. You'll be ready to quickly pop them onto hot cookies. If you don't want to use the coffee liqueur, replace it with 1/4 cup sweetened coffee.
Made these without the almonds (trying to be nut free for a church function) and replaced the liqueur with sweetened coffee. Have to say they were a bit bland. My kids did love them. Will make again but will follow recipe exactly.
Just made these for a bake-off today at work. I had trouble finding instant espresso as I was not sure what I was looking for exactly. I ended up using instant coffee. I now believe it should have been instant espresso powder. I also substituted caramel chocolate kisses for some pop - yummy! If you like coffee, you'll love these cookies. Easy to make also - my 3 year old helped me!
Excellent cookies, easy to make, good to give as gifts...I used slivered almonds and toasted them...I have made this recipe twice and will definitely will make it again...I'm thinking Christmas cookies!!
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