Cinnamon Espresso Cream Sables

Total Time: 1 hr 45 mins Preparation Time: 1 hr 30 mins Cook Time: 15 mins

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 10 tablespoons butter
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 egg
• 2 teaspoons water
• 1 1/2 cups powdered sugar
• 2 teaspoons instant espresso powder
• 1/2 teaspoon vanilla extract
• 2 teaspoons milk

Recipe

• 1 in a medium bowl mix the flour, cinnamon, and baking powder and set aside.
• 2 in large mixing bowl, cream the butter and sugar together until smooth. add the egg and vanilla extract and mix in the dry ingredients until a smooth dough forms.
• 3 form the dough into a disk shape or 2-inch diameter log. wrap the dough in plastic wrap and chill for 1 hour.
• 4 preheat the oven to 350°f
• 5 prepare the egg wash by beating together the egg and 2 teaspoons of water.
• 6 to make the espresso cream filling, mix together the powdered sugar, espresso powder, vanilla, and milk until all the ingredients are wet.
• 7 beat the filling on high speed for 90 seconds, adding ½ teaspoon of milk at a time, if necessary, to achieve a thick frosting consistency.
• 8 roll out the disk of dough to 1/4-inch thickness, and cut out the sables using a 2-inch fluted cookie cutter.
• 9 if using a log of cookie dough, slice it crosswise into 1/4-inch thick coins.
• 10 brush the sables with the egg wash, and bake on a parchment lined baking sheet for 15 minutes, or until they are lightly browned around the edges.
• 11 cool the sables for 2 minutes on the cookie sheet and then transfer to a wire rack to cool completely before filling with espresso cream.