Dark Chocolate Cappuccino Bloosoms

 

for a grown-up cookie treat, Cappuccino Blossoms. They are eggless cookies made with espresso, a little cinnamon, Bailey's Irish cream, and dark chocolate Hershey's kisses. 

Recipe adapted from Southern Living. 

Cappuccino Blossoms

Ingredients:

• 1 cup butter, softened
• 6 tablespoons sugar
•  1/4 cup brown sugar, firmly packed
•  1/2 cup coffee liqueur e.g. Bailey's Irish Cream 
• 2- 2/3 cups flour
• 1-1/2 teaspoons instant espresso
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
•  1 cup almonds, roughly chopped
• 32 Dark Chocolate Hersheys Kisses

Directions:

• Beat butter at a medium speed until creamy. Gradually add in sugars, beating well. Add in coffee liqueur and mix well.
• Stir together flour and espresso, baking soda, cinnamon, and salt. Beat well and add the butter mixture. Mix well and stir in almonds. Place the mixture in the freezer to chill for about 15 minutes.
• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• Remove batter from freezer and roll into 2-inch balls. Bake 9-10 minutes.
• Remove from oven and press 1 dark chocolate candy in the center of each cookie. Cook on a wire cooling rack.