Espresso Spice Cookies

Espresso Spice Cookies



1 1/2 Tbsp dry instant espresso (or 4 1/2 Tbsp dry regular instant coffee)

1 Tbsp. hot water

3/4 c. margarine, softened

1 c. sugar

1/2 c. brown sugar

1 egg

2 c. flour

1 tsp. baking powder

1 tsp. dry instant espresso (or 1 Tbsp dry regular instant coffee)

1 tsp. cinnamon

1/4 tsp. salt

Espresso coating (recipe below directions)



Dissolve first amount of espresso in the hot water. Add margarine, sugars and egg. Beat on medium speed until fluffy. Beat in flour, baking powder, the 1 tsp. of dry espresso, cinnamon and salt an low speed.

Divide dough in half. Shape each half into a roll, 10 inches long. Wrap each in plastic wrap and refrigerate 30 min.

Prepare espresso coating on a large plate. Roll each roll in the coating (reserve remaiing coating). Re-wrap in plastic wrap and refrigerate at least 30 min more.

Heat oven to 375*F. Cut each roll into 3/8-inch slices. Place 2" apart on ungreased cookie sheet. Sprinkle with remaining coating. Bake 8-10 min or until edges are light brown. Cool slightly; remove from sheet to rack.



Espresso Coating:

1/2 c. sugar

2 tsp dry instant espresso (or 2 Tbsp dry regular instant coffee)



~I usually put a large choc. chip in the middle of about half of them before baking-or you can use chocolate covered espresso beans