Cappuccino Cookies

1. 1

   In a large bowl, combine cappuccino mix and cream cheese.

2. 2

   Use an electric mixer to beat on medium speed until smooth.

3. 3

   Add egg and almond extract; beat until creamy.

4. 4

   Stir in sugar cookie mix, ground almonds and flour to form dough.

5. 5

   Divide dough in half and roll into two 2-inch diameter logs.

6. 6

   Wrap cookie dough in plastic wrap and refrigerate at least 1 hour.

7. 7

   Note: Dough will keep wrapped in plastic in refrigerator for 4-5 days.

8. 8

   Preheat oven to 350F

9. 9

   Slice dough into 1/4 inch thick wafers.

10. 10

    Place on ungreased baking sheet and lightly press a sliced almond into the center of each cookie.

11. 11

    Bake in preheated oven for 9-11 minutes or until edges start to turn golden brown.

12. 12

    Let cool on a wire rack prior to serving.

* Per serving · 4 servings · Values may vary.