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2011-04-07 digital edition

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2011-04-07 / General Stories

From the Chef’s Corner

Cappuccino Blossoms
by Chef Deedle

What can be better than cookies, candy, and coffee – all in one bite. These cookies are delicious and easy to make.

1 cup butter, softened
6 TBsp. granulated sugar
¼ cup firmly packed light brown sugar
½ cup coffee liqueur
2 2/3 cups flour
2 tsp. instant espresso
1 tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. salt
1 cup chopped salted, roasted almonds or dry-roasted peanuts
42 dark chocolate kisses
Parchment paper










1. Preheat oven to 375 degrees. 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 one week.)

3. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto parchment paper-lined or lightly greased baking sheets.

4. Bake at 375 degrees 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 in center of each cookie. Cool on baking sheets on a wire rack 3 minutes; transfer to wire racks, and cool completely (about 1 hour).

NOTE: Be sure to unwrap candies while cookies bake. You’ll be ready to quickly pop them onto hot cookies.

Very tasty!

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