Cinnamon Espresso Cookies
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 375ş. 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.
Yield:
“54 Cookies”
Chill:
“1:00″
Per serving: 71 Calories (kcal); 3g Total Fat; (34% calories from fat); 1g Protein; 11g Carbohydrate; 3mg Cholesterol; 41mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
While the dough chills, take advantage of the extra time. You can
run a few errands, get some laundry done, balance your checkbook,
write a few letters or just hang out.
“I Don’t Have That”
Any instant coffee (crystals or granules) will work in place of
instant espresso, giving you a milder coffee flavor.
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