Cappuccino Cookies

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

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

Recipe

• 1 in a large bowl, combine cappuccino mix and cream cheese.
• 2 use an electric mixer to beat on medium speed until smooth.
• 3 add egg and almond extract; beat until creamy.
• 4 stir in sugar cookie mix, ground almonds and flour to form dough.
• 5 divide dough in half and roll into two 2-inch diameter logs.
• 6 wrap cookie dough in plastic wrap and refrigerate at least 1 hour.
• 7 note: dough will keep wrapped in plastic in refrigerator for 4-5 days.
• 8 preheat oven to 350°f
• 9 slice dough into 1/4 inch thick wafers.
• 10 place on ungreased baking sheet and lightly press a sliced almond into the center of each cookie.
• 11 bake in preheated oven for 9-11 minutes or until edges start to turn golden brown.
• 12 let cool on a wire rack prior to serving.