Prep 20 mins
Cook 40 mins
This recipe is from Southern Living and does not have eggs in it. I buy chocolate kisses when they go on sale after the holidays because once you unwrap them no one can tell if they came in holiday colors. You can substitute dry roasted peanuts or toasted, slivered almonds for the chopped almonds.
- 1 cup butter, softened
- 6 tablespoons granulated sugar
- 1⁄4 cup light brown sugar, firmly packed
- 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 almonds, salted, roasted and chopped
- 42 dark chocolate kisses
- Preheat oven to 375 degrees. Beat butter at medium speed with mixer until creamy; gradually add sugars; beating well. Add coffee liqueur; beat well.
- Stir together flour and next 4 ingredients. Add to butter mixture; beat at low speed until well blended. Stir in almonds.
- Drop cookie dough by heaping tablespoons 2 inches apart onto parchment lined or lightly greased baking sheets.
- Bake for 10 to 12 minutes or until edges are golden. Remove from oven and immediately press 1 dark chocolate kiss into center of each cookie. Cool on baking sheets 3 minutes and then transfer to wire racks.
Very flavorful cookie. I was not able to find instant espresso. Used 4 tsp instant coffee as a substitute. The only other change I made was to add 1 cup semi sweet chocolate chips to the batter, rather than use the dark chocolate kisses. I suggest making these a couple days in advance. They were a little dry at first, but seemed moister after a few days. Very delicious. A hit with my family for the holidays. Thanks Mary for posting this very tasty recipe.