Cappuccino Blossoms

• 1 C. butter, softened 
• 6 Tbsp. granulated sugar 
• 1/4 C. firmly packed light brown sugar 
• 1/2 C. coffee liqueur (such as Kahlua)
• 2 2/3 C. all-purpose flour
• 2 tsp. instant espresso
• 1 tsp. baking soda 
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 C. chopped salted, roasted almonds
• Parchment paper
• 42 dark chocolate kisses
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• 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).
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• Helpful Tip: Toasted, slivered almonds or dry-roasted salted peanuts may be substituted for the almonds.

Note:

Be sure to unwrap candies while cookies bake. You'll be ready to quickly pop them onto hot cookies.  If you don't want to use the coffee liqueur, replace it with 1/4 cup sweetened coffee.