Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
1. 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.
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 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.