Cinnamon Espresso Cookies | Cookie Recipes

Cinnamon Espresso Cookies | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 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)
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 375º. 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.