SUGAR-AND-SPICE ESPRESSO COOKIES

Sugar-and-Spice Espresso Cookies image

Sugar and spice and everything nice. That's what these espresso-coated cookies are made of!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h25m

Yield 36

Number Of Ingredients 14

Ingredients

1 1/2 tablespoons instant espresso coffee granules
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 Gold Medal™ all-purpose flour
1 teaspoon baking powder
1 teaspoon instant espresso coffee granules
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup granulated sugar
2 teaspoons instant espresso coffee granules

Steps:

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.
Heat oven to 375°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.

Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 60 mg