1/2 cup
butter (no substitutes), softened
1/4 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons instant espresso powder
1 tablespoon hot water
1 egg
2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon espresso powder
Coffee Beans (optional)
1. Beat the butter and shortening in a large bowl with an electric mixer on
medium to high speed for 30 seconds. Add the 1 cup granulated sugar, brown
sugar, baking powder, ground cinnamon, and salt. Beat until combined. Stir
together the 2 tablespoons espresso powder and hot water in a small bowl until
dissolved. Add to beaten mixture along with egg; beat until combined. Beat in as
much of the flour as you can with the mixer. Stir in remaining flour with a
wooden spoon.
2. Divide dough into thirds. Shape each portion into a 7x2-inch loaf. Wrap each
loaf with plastic wrap. Chill for 2 hours or until firm.
3. For the coffee topping, stir together 1/4 cup granulated sugar and 1 teaspoon
espresso powder.
4. Heat oven to 375 degrees F. Cut each loaf into 3/8-inch slices. Place slices
about 2 inches apart on an ungreased cookie sheet. Sprinkle with coffee topping.
If desired, gently press a few coffee beans onto each dough slice. Bake for 9 to
10 minutes or until edges are light brown. Cool on cookie sheet for 1 minute.
Transfer to wire racks and cool completely.
YIELD: 36 Cookies
Make-Ahead Tip: Place in layers separated by waxed paper in an airtight
container; cover. Store at room temperature up to 1 week or freeze up to 3
months.
