Best Cappuccino Blossoms Recipes

Cappuccino Blossoms image

Provided by mary winecoff

Time 1h

Yield 3 1/2 dozen

Number Of Ingredients 11

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

Steps:

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.

Chocolate-Cappuccino Blossoms image

Provided by @MakeItYours

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup solid vegetable shortening
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons instant coffee
1 package (10 ounces) Hershey's Kisses for baking

Steps:

Heat oven to 375 degrees F. In small bowl, combine flour, baking soda and salt. In large bowl, beat together shortening, butter and both kinds of sugar. Beat in egg and vanilla. Dissolve coffee in 4 teaspoons water. Stir into butter mixture, then stir in flour mixture until a soft dough forms.
With wet hands, roll dough into 1-inch balls. Place on nonstick baking sheets. Bake at 375 degrees F for 10 minutes, then press 3 mini kisses into top of each. Cool cookies on a rack.

Cappuccino Blossoms image

Provided by @MakeItYours

Number Of Ingredients 12

1 cup butter, softened
6 tablespoons granulated sugar
1/4 cup firmly packed light brown sugar
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 chopped salted, roasted almonds*
Parchment paper
42 dark chocolate kisses

Steps:

Preheat oven to 375°. Beat butter at medium speed with an electric 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. (If desired, store dough in an airtight container in refrigerator up to 1 week.)
Drop cookie dough by heaping tablespoonfuls 2 inches apart onto parchment paper-lined or lightly greased baking sheets.
Bake at 375° 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 into center of each cookie. Cool on baking sheets on a wire rack 3 minutes; transfer to wire racks, and cool completely (about 1 hour).
*Toasted, slivered almonds or dry-roasted salted peanuts may be substituted.

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