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!
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1 Hour, 53 Minutes
- 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
- 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.
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