Chocolate Cappuccino Blossoms

I HIGHLY suggest that you put the bag of Hershey Kisses in the freezer a few days before starting these cookies. The key to having them hold their shape when placing them on the warm cookie is to have them frozen SOLID.

In a small bowl, combine flour, baking soda and salt; set aside.

In large bowl, beat together shortening, butter, granulated sugar and brown sugar. Beat in the egg and vanilla extract.

Dissolve instant coffee in the warm water; stir into the butter mixture, then stir in the flour mixture until a soft dough forms. If the dough is too soft to handle, cover and refrigerate for 1-2 hours.

Preheat the oven to 375 degrees.

With wet hands, roll the dough into 3/4 to 1-inch balls (I lightly flour my hands if the dough is a little sticky). Place on nonstick baking sheets or baking sheets lightly sprayed with nonstick cooking spray.

Bake at 375 degrees for 10 minutes (see note below).

Remove from the oven and immediately press the frozen Hershey Kiss into top of each cookie. Let cookies cool on the cookie sheets for a few minutes before carefully removing to wire racks to cool completely. Makes about 4 dozen.

Note: while the cookies are baking, I unwrap the amount of Hershey Kisses I need and place them on a plate, then back into the freezer they go until the cookies come out of the oven. The cookies may be chilled so that the chocolate will set up quicker for storage.

Based on a recipe from Family Circle.