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Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett Photo by: Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

Cappuccino Blossoms

These coffee-flavored cookies have relatively small amounts of granulated and light brown sugar becasuse the coffee liqueur and the dark chocoalte kisses add a good bit of sweetness. Also, you might want to note that this is an egg-free recipe.

Southern Living AUGUST 2010

  • Yield: Makes about 3 1/2 dozen
  • Total:1 Hour, 53 Minutes

Ingredients

  • 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

Preparation

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.

Note:

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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Cappuccino Blossoms recipe

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