Coffee Cups Makes 2 dozen No, I'm not asking you to sit down at a potter's wheel. It's just my fun little name for these delectable goodies. They are tiny and delicious and cute as all get-out. 1 stick (4 ozs.) unsalted butter, room temperature 3 ozs. cream cheese 1 cup plus 2 Tablespoons (4 1/2 ozs.) all-purpose flour 2 dozen chocolate kisses 1 large egg 2 teaspoons instant coffee powder 2 teaspoons cocoa 1/2 cup (3 1/2 ozs.) 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" 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°. -- 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° for 22 to 25 minutes, or until lightly puffed and golden. Cool slightly in pan, then remove and cool completely on a wire rack. 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. OTHER BISCUIT, TEA CAKE AND MUFFIN RECIPES Catherine S. Vodrey is available for freelance writing, editing, fundraising/development, and photography projects at: Post Office Box 835 East Liverpool, Ohio 43920 USA E-MAIL: WordBanquet@gmail.com Thank you for visiting www.WordBanquet.com!