Cappuccino Cookies

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READY IN: 1hr 5mins
SERVES: 48
YIELD: 48 cookies
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup italian instant cappuccino mix
  • 4
    ounces cream cheese, softened
  • 1
  • 1
    teaspoon almond extract
  • 17 12
    ounces betty crocker sugar cookie mix
  • 12
    cup almonds, ground
  • 6
    tablespoons flour
  • 2
    tablespoons almonds, sliced
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DIRECTIONS

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