These cute little cookies are a lot of fun to make and eat! I specifically chose these to go in the holiday tins that I shipped because they are not delicate. Also, I wanted something with coffee flavor in the tins I shipped since those did not include the cappuccino fudge (below). I think these were a really nice addition because they are not super sweet. The base is soft, and has a shortbread and coffee flavor, and the chocolate in the middle goes wonderfully. A great alternative to the traditional peanut butter blossoms :)
Cappuccino Love Bites
Yield: about 36 cookies
1 cup butter, softened
1 ½ cups sugar, divided
1 tsp. baking powder
¼ tsp. salt
1 tbsp. coffee-flavored liqueur or milk (I used 1 tsp. espresso powder and 2 tsp. milk)
1 tsp. vanilla extract
2 ¼ cups all-purpose flour
2 tbsp. instant coffee crystals
36 Hershey’s Hugs, wrappers removed
Beat the butter in the bowl of an electric mixer on medium speed for 30 seconds. Add one cup of the sugar, the baking powder, and salt. Beat until the mixture is combined, scraping the sides of the bowl occasionally. Beat in the egg, coffee liqueur, and vanilla until combined. Beat in the flour gradually until well combined. If necessary, cover and refrigerate dough until it is easy to handle.
Preheat the oven to 350°. Lightly grease cookie sheets or line with parchment paper. Shape dough 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 each ball 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. If desired, while the chocolate is still warm, swirl the kiss gently with the tip of a knife. Transfer cookies to wire racks and allow to cool completely.
Source: adapted from The Canadian Baker, originally from BHG Christmas Cookies 2007