Coffee Cups Cookie Recipe
1 stick unsalted butter, room temperature
3 oz. cream cheese
1 C. plus 2 tablespoons all-purpose flour
2 dozen chocolate kisses
1 large egg
2 t. instant coffee powder
2 t. cocoa
1/2 C. sugar
In a small bowl, beat together the butter and cream cheese. Beat in flour, a little at a time, until completely incorporated. Cover and chill dough about 1 hour, until firm and easy to handle.
Shape dough into 1-inch balls and press into mini-muffin pans, making sure dough goes up the sides of each depression. Place a chocolate kiss in each depression. Set oven rack to upper middle level and preheat oven to 325°F.
In another small bowl, beat together the egg, coffee powder, cocoa and sugar. Spooning over each kiss, divide mixture evenly among prepared pans. Bake coffee cups on upper middle rack at 325°F. for 22 to 25 minutes, or until lightly puffed and golden. Cool slightly in pan, then remove and cool completely on a wire rack.
Makes 2 dozen cookies.
Storage: These keep for up to 2 days at room temperature in an airtight container. Or they can be made ahead of time, frozen and then thawed at room temperature for about an hour before serving.
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