In a nice twist on the peanut butter chocolate kiss cookie, this recipe from Jan Hall, Suamico, steers clear of peanut butter in favor of coffee, cinnamon and Brazil nuts.
The flavor of this cookie earned it a spot as a finalist in the USA TODAY NETWORK-Wisconsin Holiday Cookie Recipe Contest prepared by Fox Valley Technical College culinary arts students.
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Brazilian Jubilee Cookies
1½ cups flour
2 tablespoons instant coffee
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
¾ cup sugar
¼ cup firmly packed brown sugar
½ cup shortening
2 teaspoons vanilla extract
1 cup chopped Brazil nuts
36 to 42 pieces milk chocolate candy kisses
In large mixer bowl combine flour, instant coffee, baking powder, salt, cinnamon, sugars, shortening, egg and vanilla extract. Blend well with mixer.
Stir in ½ cup of Brazil nuts, mix thoroughly.
Chill dough for easier handling.
Heat oven to 350 F.
Shape into balls, using a rounded teaspoon for each. Place on parchment paper lined cookie sheets. Bake 12 to 15 minutes.
Remove from oven and immediately press a candy kiss into the center of each hot cookie. When chocolate has softened, spread to frost. Sprinkle with remaining chopped nuts.
Yield: 36 to 42 Cookies
(Recipe from Jan Hall, Suamico)
(Prepared by Patricia Rodriguez)
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