Espresso Delights

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• 1 cup butter, softened
• 2/3 cup powdered sugar
• 1 tablespoon instant espresso powder (or regular instant coffee crystals)
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 1 ounce semisweet chocolate, finely chopped
• powdered sugar
• unsweetened cocoa powder

Recipe

• 1 preheat oven to 325°.
• 2 in a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• 3 add the 2/3 cup powdered sugar, espresso powder, vanilla, and cinnamon.
• 4 beat until combined, scraping sides of bowl occasionally.
• 5 beat in as much of the flour as you can with the mixer.
• 6 stir in any remaining flour and the chocolate; if necessary, knead dough slightly to blend.
• 7 shape dough into 1-inch balls.
• 8 place balls 2 inches apart on an ungreased cookie sheet.
• 9 press to flatten slightly.
• 10 bake 12 minutes or until cookie edges are set and bottoms are lightly browned.
• 11 transfer to a wire rack and let cool.
• 12 sift additional powdered sugar and/or cocoa powder over cooled cookies.
• 13 store-layer cookies between waxed paper in an airtight storage container; cover.
• 14 store at room temperature for up to 3 days or freeze for up to 3 months.