Brazilian Jubilee Cookies

Brazilian jubilee cookies are a coffee-and-chocolate cookie with a fun finishing trick: a chocolate kiss pressed into the center of each cookie the moment it leaves the oven, then spread into a smooth chocolate frosting once the residual heat softens it.

A tablespoon of instant coffee blended into the dry ingredients adds a deep, almost mocha undertone that pairs beautifully with the cinnamon and brings out the rich, almost coconut-like flavor of the chopped Brazil nuts. Brazil nuts are the often-overlooked star here, sweeter and creamier than almonds, with a satisfying crunch that holds up through baking.

Vegetable shortening (instead of butter) keeps these cookies softer and chewier than they would be with butter. The result is a cookie that yields under your teeth without crumbling, the perfect texture to support that melted-chocolate top.

Pro Tips

• Press the chocolate kiss in firmly while cookies are still hot. The five-minute waiting period lets the residual heat melt the kiss into a spreadable glaze.
• Toast the Brazil nuts on a dry pan for 5 minutes before chopping. The flavor difference is significant.
• Use parchment-lined baking sheets if possible. The chocolate kiss will leak slightly as it melts and parchment makes cleanup easier.

Variations

• Swap Brazil nuts for pecans, walnuts, or hazelnuts if Brazil nuts are hard to find.
• Use white chocolate kisses or peanut butter cups for the topping instead of milk or semi-sweet for variety.
• Add a quarter teaspoon of cardamom to the dry ingredients for an exotic spice variation that pairs beautifully with the coffee.