Cappuccino Blossoms

Ingredients

• 1 cup roasted almonds salted chopped
• 1 teaspoon baking soda 
• 0.3 cup firmly brown sugar light packed
• 1 cup butter softened
• 42  chocolate kisses dark
• 0.5 cup rum / brandy / coffee liqueur 
• 2.7 cups flour all-purpose
• 6 tablespoons granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 2 teaspoons espresso grounds instant
• 0.3 teaspoon salt 

Equipment

• baking sheet
• baking paper
• oven
• wire rack
• hand mixer

Directions

1. Preheat oven to 37
2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars; beating well.
3. Add coffee liqueur; beat well.
4. Stir together flour and next 4 ingredients.
5. 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.)
6. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto parchment paper-lined or lightly greased baking sheets.
7. Bake at 375 for 10 to 12 minutes or until edges are golden. (
8. Bake chilled dough 11 to 12 minutes.)
9. 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).
10. *Toasted, slivered almonds or dry-roasted salted peanuts may be substituted.