Cappuccino Cookies

From Sandra Lee's Semi-Homemade Cooking Cookbooks

• Ready In: 1 hr 5 mins
• Serves: 48
• Yields: 48 cookies

Ingredients

• 1⁄2 cup  italian  instant cappuccino mix
• 4  ounces cream cheese, softened
• 1  egg
• 1  teaspoon  almond extract
• 17 1⁄2 ounces  betty crocker  sugar cookie mix
• 1⁄2 cup  almonds, ground
• 6  tablespoons flour
• 2  tablespoons  almonds, sliced

Directions

1. In a large bowl, combine cappuccino mix and cream cheese.
2. Use an electric mixer to beat on medium speed until smooth.
3. Add egg and almond extract; beat until creamy.
4. Stir in sugar cookie mix, ground almonds and flour to form dough.
5. Divide dough in half and roll into two 2-inch diameter logs.
6. Wrap cookie dough in plastic wrap and refrigerate at least 1 hour.
7. Note: Dough will keep wrapped in plastic in refrigerator for 4-5 days.
8. Preheat oven to 350°F
9. Slice dough into 1/4 inch thick wafers.
10. Place on ungreased baking sheet and lightly press a sliced almond into the center of each cookie.
11. Bake in preheated oven for 9-11 minutes or until edges start to turn golden brown.
12. Let cool on a wire rack prior to serving.