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Sugar-and-Spice Espresso Cookies




Source of Recipe


Betty Crocker


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.