Jody Tries Espresso Cookies

Sugar-and-Spice Expresso Cookies


1 1/2 Tbsp instant espresso coffee granules

1 Tbsp 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 four

1 tsp baking powder

1 tsp instant espresso coffee granules

1 tsp ground cinnamon

1/4 tsp salt

Espresso Coating

1/2 cup granulated sugar

1 tsp instant espresso coffee granules


In large bowl, dissolve 1 1/2 tablespoons espresso in hot water. Beat in butter, shortening, 1 cup granulated sugar, the brown sugar and egg with electric mixer on medium speed until fluffy. Beat in flour, baking powder, 1 teaspoon espresso, the cinnamon and salt on low speed.

Divide dough in half. Shape each half into 10-inch-long roll. Wrap each roll with plastic wrap: refrigerate 30 minutes.

On large plate, mix coating ingredients. Roll each roll of dough in coating (reserve any remaining coating). Rewrap in plastic wrap; refrigerate 2 hours longer.

Hear oven to 375 degrees F. Cut each roll into 1/4-inch slices. On ungreased cookie sheet, place slices about 2 inches apart. Sprinkle with remaining coating.

Bake 8 to 10 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Cool completely.