Things are crazy here this afternoon...but I wanted to post a scrumptious cookie recipe. This is a nice change from the regular old peanut butter blossoms...especially if you like coffee! Enjoy!
Ingredients:
1 cup butter, softened
1 ½ cups sugar, divided
1 tsp. baking powder
¼ tsp. salt
1 egg
1 tbsp. coffee-flavored liqueur or milk (I used 1 tsp. instant coffe dissolved in 2 tsp. of warm milk)
1 tsp. vanilla extract
2 ¼ cups all-purpose flour
2 tbsp. instant coffee crystals
36 Hershey’s Hugs, wrappers removed
Directions:
Beat butter on medium speed for 30 seconds. Add one cup of the sugar, baking powder, and salt. Beat until the mixture is combined, scraping the sides of the bowl occasionally. Add the egg, coffee liqueur, and vanilla until combined. Gradually add flour until well combined.
Preheat the oven to 350° and line cookie sheets with parchment paper. Shape into 1-inch balls. Combine the remaining ½ cup of sugar and the coffee crystals in a small bowl. Roll dough balls in the sugar mixture. Place about 2 inches apart on prepared cookie sheets.
Bake about 10 minutes or until tops are cracked and sides are set (do not let edges brown). Immediately press a chocolate kiss into the center of each cookie. When most of the kiss is melted (except for the tip) twist the top to get a swirled effect.
adapted from The Canadian Baker
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