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Cappuccino Blossoms

20121217-222608.jpg

What you need:
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

What you do:
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.

Marie Rizzio, Interlochen, Michigan, Southern Living
AUGUST 2012

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