Cappuccino Cookies

Name: Cappuccino Cookies
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 48 cookies, 48 serving(s)
Ingredients: 1/2 cup italian instant cappuccino mix; 4 ounces cream cheese, softened; 1 egg; 1 teaspoon almond extract; 17 1/2 ounces betty crocker sugar cookie mix; 1/2 cup almonds, ground; 6 tablespoons flour; 2 tablespoons almonds, sliced

Submitted by Mom2Rose

"From Sandra Lee's Semi-Homemade Cooking Cookbooks"

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Ready In:: 1hr 5mins
Ingredients:: 8
Yields:: 48 cookies
Serves:: 48

ingredients

¹⁄₂ cup italian instant cappuccino mix
4 ounces cream cheese, softened
1 egg
1 teaspoon almond extract
17 ¹⁄₂ ounces betty crocker sugar cookie mix
¹⁄₂ cup almonds, ground
6 tablespoons flour
2 tablespoons almonds, sliced

directions

In a large bowl, combine cappuccino mix and cream cheese.
Use an electric mixer to beat on medium speed until smooth.
Add egg and almond extract; beat until creamy.
Stir in sugar cookie mix, ground almonds and flour to form dough.
Divide dough in half and roll into two 2-inch diameter logs.
Wrap cookie dough in plastic wrap and refrigerate at least 1 hour.
Note: Dough will keep wrapped in plastic in refrigerator for 4-5 days.
Preheat oven to 350°F
Slice dough into 1/4 inch thick wafers.
Place on ungreased baking sheet and lightly press a sliced almond into the center of each cookie.
Bake in preheated oven for 9-11 minutes or until edges start to turn golden brown.
Let cool on a wire rack prior to serving.