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November 14, 2018
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Coffee Cups

Pittsburgh Post-Gazette

Don't you just love the name of these petite confections? They are adorable to look at and delicious to eat.

1 stick unsalted butter, room temperature
3 ounces cream cheese
1 cup plus 2 tablespoons all-purpose flour
2 dozen chocolate kisses
1 large egg
2 teaspoons instant coffee powder
2 teaspoons cocoa
1/2 cup 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 degrees.

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 degrees 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.

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.

Catherine S. Vodrey

Thursday, November 29, 2001

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