• Preheat oven to 325 degrees.
• Line the cookie sheet with parchment paper.

For the Cookies

• Whisk flour, baking soda, and salt over a medium bowl.
  2 ½ Cups all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon kosher salt
• Pour the 1 ½ tablespoons of Christms sprinkles in a small bowl. Set aside.
  2 cups Christmas sprinkles
• Add butter and brown sugar in a large mixing bowl. Use an electric mixer to cream the two together for about 1 minute. The mixture will be light and fluffy.
  ½ cup sweet cream butter, 1 cup light brown sugar
• Mix in the eggs, vanilla, and almond extracts. Mix until well blended.
  2 large eggs, ½ teaspoons pure vanilla extract, 1 ½ teaspoons almond extract
• Add in the flour mixture. Mix until combined. (the dough will be thick)
• Use a teaspoon to make rounded cookie dough. Measure a rounded teaspoon of dough and round each into a ball. Measure all of the dough into balls. Roll each dough ball in the bowl of Christmas sprinkles.. Place each dough ball on the lined cookie sheet about 2 inches apart.
• Use your thumb to make a slight indentation in the center of each cookie.
• Bake at 325 degrees for 10-12 minutes or until a light golden brown.

For the Filling

• Pour the chocolate chips in a microwave proof bowl. Set aside. Pour the heavy cream into a heat safe measuring cup. Microwave until boiling or 2-3 minutes.
  1 cup semi-sweet chocolate chips, ½ cup heavy cream
• Carefully remove the cup from the microwave,
• Add the instant coffee while the heavy cream is boiling. Whisk to combine.
  1 ½ teaspoons instant coffee
• Pour the mixture over the bowl of chocolate chips.
• Set the bowl aside for about 5 minutes.
• Use a whisk to slowly mix the chocolate with the hot cream. (If needed you can microwave the chocolate for another 10 seconds to completely melt it.)
• Once the chocolate chips have melted, stir in the corn syrup at ½ teaspoon at a time. Set aside to cool completely. Use a teaspoon to fill the indentations in each cookie. Serve. .
  1 ½ Tablespoons light corn syrup