Sugar-and-Spice Expresso Cookies
Ingredients
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
Directions
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.