1 cup butter-flavour shortening
1 1/2 cups sugar
1 tsp baking powder
1/4 tsp salt
1 tbsp coffee-flavour liqueur or milk
1 tsp vanilla
2 1/4 cups cups all-purpose flour
2 tbsp instant coffee crystals
48 milk chocolate kisses with stripes or almonds
Beat shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add one cup of the sugar, baking powder, and salt. Beat until mixture is combined, scraping side of bowl occasionally. Beat in egg, liqueur and vanilla until combined. Beat in as much flour as you can with the mixer. If necessary, cover and refrigerate dough until easy to handle.
Preheat oven to 350 F. Lightly grease cookie sheets. Shape dough into 1-inch balls. Combine remaining 1/2 cup sugar ans coffee crystals. Roll balls in sugar mixture. Place balls 2 inches apart on prepared cookie sheets.
Bake in preheated oven about 10 minutes or until tops are cracked and sides are set (do not let edges brown). Immediately press a chocolate kiss into the centre of each cookie. If desires, while chocolate is still warm, swirl kiss gently with the tip of a knife. Transfer cookies to wire racks and cool completely. Makes 48.
To Store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Source: BHG Christmas Cookies, 2007
Note: I used regular Crisco and substituted chocolate syrup (for flavouring coffee, not Quik) for the chocolate liqueur.