November ’11: Sugar and Spice Espresso Cookies

The cookies don’t spread a lot.  I forgot to coat the cookies with sugar-cinnamon mixture, but this is a good recipe for those who love coffee and cinnamon ;)

Adapted from Sing for you supper

Makes approximately 48 cookies.

Ingredients:

Instant espresso powder……………….2 tablespoons, plus 1 teaspoon
Hot water…………………………………..1 tablespoon
Butter, softened…………………………..1 1/2stick
Sugar…………………………………………1 1/4 cups [reduce to 1/2 cup]
Packed brown sugar……………………..1/2 cup
Baking powder……………………………..1 teaspoon
Ground cinnamon…………………………1 teaspoon
Salt…………………………………………….1/2 teaspoon
Egg……………………………………………..1
Vanilla………………………………………..1 teaspoon
Flour…………………………………………..2 cups

Directions:

  1. In a small bowl, combine the 2 tablespoons espresso powder and water, stirring until coffee powder is dissolved. Set aside.
  2. In the bowl of a mixer fitted with the paddle attachment (or using a hand mixer), combine the butter and shortening; beat for 30 seconds.
  3. Add 1 cup of the granulated sugar, the brown sugar, baking powder, cinnamon, and salt. Beat until combined, scraping down the sides of the bowl occasionally.
  4. Beat in the egg, vanilla and coffee mixture.
  5. Slowly add the flour a little at a time until fully incorporated.
  6. Divide the dough into thirds. Shape each portion into a 7-inch log. Wrap each log in plastic wrap and chill about 2 hours or until dough is firm enough to slice.
  7. Preheat oven to 375 degrees. Cut logs into 3/8-inch slices. Place slices 2 inches apart on a cookie sheet lined with parchment paper. In a small bowl, stir together the remaining 1/4 cup sugar and 1 teaspoon espresso powder; sprinkle over slices.
  8. Bake for 9-10 minutes or until edges are golden brown.
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