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Cinnamon Espresso Cookies




Source of Recipe


Internet


List of Ingredients




1 1/2 tbsp. instant espresso coffee (dry)
1 tbsp. hot water
1/2 cup butter, softened
1/4 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. instant espresso coffee (dry)
1 tsp. ground cinnamon
1/4 tsp. salt
Espresso Coating (recipe below)

ESPRESSO COATING:
1/2 cup granulated sugar
2 tsp. instant espresso coffee (dry)

Recipe



Dissolve 1 1/2 tbsp. espresso in hot water in large bowl. Add butter, shortening, sugars and egg. Beat with electric mixer on medium speed until fluffy.

Beat in flour, baking powder, 1 tsp. espresso, cinnamon and salt on low speed.

Divide dough in half. Shape each half into a roll, 10-in. long. Wrap each roll with plastic wrap and refrigerate 30 minutes.

Prepare Espresso Coating; roll each roll of dough in coating (reserve any remaining coating). Rewrap in plastic wrap and refrigerate at least 30 minutes longer.

Heat oven to 375ºF.

Cut each roll into 3/8-in. slices. Place about slices 2-in. apart on ungreased cookie sheet. Sprinkle with remaining coating.

Bake 8 to 10 minutes or until edges are light brown. Cool slightly; remove from cookie sheet to wire rack.

ESPRESSO COATING:
Mix sugar and espresso on a large plate or piece of waxed paper.

Makes 54 Cookies