True confessions: I save WAY too many recipes. I will never get all of them tried on the County Line. But a church bridal shower gave me plenty of reasons to dig through my recipe pile for inspiration. The cappuccino cookies were from Taste of Home. And you just never know what recipe is going to appeal to you in a given moment. You (OK, I) just might need it.
Of course, those printed recipes are another problem. I spent part of the pandemic clearing out extra paper and other minutia from our farm house. I did all right for awhile, but I'm back to printing recipes that again threaten to topple over in a kitchen cabinet. (The younger generation I know all use their phones for their cooking adventures. I like having that printed recipe in front of me ... mainly so I don't have to touch my phone with sticky fingers.)
The original recipe called for a Hershey's Hug. But when I stood in the candy aisle and saw the Cookies and Cream Kisses, I chose those instead. And they added a little extra crunch to the cookies.
I am a coffee drinker, so I really liked the mild coffee flavor the espresso powder added to the cookies. With the cinnamon-sugar coating on the outside, it does taste like a spiced cappuccino. (Not that I have fancy coffee drinks very often.)
If you try them, let me know what you think!
1/4 cup brown sugar
1/4 cup sugar
1 large egg, room temperature
1-1/2 teaspoons instant espresso powder
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
24 striped chocolate Kisses or Hugs
Preheat oven to 350°. Mix cinnamon and 1/2 cup sugar. Shape dough into 24 1-in. balls or use a cookie scoop. Roll in cinnamon sugar. Place 2 inches apart on ungreased baking sheets or put on parchment paper.
Bake until lightly browned, 10-12 minutes. Immediately top with chocolate kisses, pressing lightly. Cool slightly on pans. If your kitchen is hot, you may want to have space in your freezer to place your cookies to set the chocolate Kiss or Hug.
Makes 2 dozen. Note - I doubled the recipe.
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