1 1/2 TBSP. instant espresso coffee (dry)
1 TBSP. hot water
1/2 cup butter, softened
1/4 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. instant espresso coffee (dry)
1 tsp. ground cinnamon
1/4 tsp. salt
Espresso Coating, (recipe follows)
1/2 cup granulated sugar
2 tsp.s instant espresso coffee (dry)
Dissolve 1 1/2 TBSP.s espresso in hot water in large bowl. Add butter, shortening, sugars and egg. Beat with electric mixer on medium speed until fluffy. Beat in flour, baking powder, 1 tsp. espresso, cinnamon and salt on low speed. Divide dough in half. Shape each half into roll, 10 inches long. Wrap each roll with plastic wrap and refrigerate 30 minutes. Prepare Espresso Coating. Roll each roll of dough in coating (reserve any remaining coating). Rewrap in plastic wrap and refrigerate at least 30 minutes longer. Heat oven to 375 degrees. Cut each roll into 3/8-inch slices. Place about 2 inches apart on ungreased cookie sheet. Sprinkle with remaining coating. Bake 8 to 10 minutes or until edges are light brown. Cool slightly; remove from cookie sheet to wire rack.
Mix ingredients on a large plate or piece of waxed paper.