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    Sugar-and-Spice Espresso Cookies


    Source of Recipe


    Betty Crocker, posted to recipecircus by Stella

    List of Ingredients




    1 1/2 tablespoons instant espresso coffee (dry)
    1 tablespoon hot water
    1/2 cup butter or margarine, softened
    1/4 cup shortening
    1 cup granulated sugar
    1/2 cup packed brown sugar
    1 egg
    2 cups Gold Medal® all-purpose flour
    1 teaspoon baking powder
    1 teaspoon instant espresso coffee (dry)
    1 teaspoon ground cinnamon
    1/4 teaspoon salt
    Espresso Coating (below)

    Recipe



    1. Dissolve 1 1/2 tablespoons 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 teaspoon espresso, the cinnamon and salt on low speed.

    2. Divide dough in half. Shape each half into roll, 10 inches long. Wrap each roll with plastic wrap; refrigerate 30 minutes. Make Espresso Coating on large plate. Roll each roll of dough in coating (reserve any remaining coating). Rewrap in plastic wrap; refrigerate 2 hours longer.

    3. Heat oven to 375ºF.

    4. Cut each roll into 1/4-inch slices. Place about 2 inches apart on ungreased cooke sheet. Sprinkle with remaining coating.

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


    Espresso Coating---
    1/2 cup sugar
    2 teaspoons instant espresso coffee (dry)

    Stir together ingredients.

 

 

 

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