These coffee-flavored cookies have relatively small amounts of granulated and light brown sugar because the coffee liqueur and the dark chocolate kisses add a good bit of sweetness. Also, you might want to note that this is an egg-free recipe.

Ingredients

• 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

Preparation

1. Preheat oven to 375°.
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. Add to butter mixture; beat at low speed until well blended.
5. 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. (Bake chilled dough 11 to 12 minutes.)
8. Remove from oven, and immediately press 1 dark chocolate kiss into center of each cookie.
9. Cool on baking sheets on a wire rack 3 minutes; transfer to wire racks, and cool completely (about 1 hour).