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Cinnamon Espresso Cookies




Source of Recipe


Marla


List of Ingredients




1 1/2 tablespoons instant espresso coffee (dry)
1 tablespoon 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 teaspoon baking powder
1 teaspoon instant espresso coffee (dry)
1 teaspoon ground cinnamon
1/4 teaspoon salt
Espresso Coating -- (recipe follows)

ESPRESSO COATING
1/2 cup granulated sugar
2 teaspoons instant espresso coffee (dry)



Recipe



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, cinnamon and salt
on low speed. Divide dough in half. Shape each half into roll, 10 inches
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 375 degrees F. Cut each roll into 3/8-inch slices. Place about
2 inches 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 ingredients on a large plate or piece of waxed paper.
Makes 54 Cookies