While visiting my Nana a couple of weeks ago, I was flipping through a Better Homes and Gardens cookbook that had come with one of her latest magazines. It was nothing but cookies, so of course I was finding recipes left and right I wanted to try. The first one to catch my eye was one for sugar and spice espresso cookies. Sounds great, right? Well, they really are! I came home and immediately baked up a batch of these cookies! The verdict: we loved them (even Joel, who isn’t crazy about coffee!)! Just a teensy bit chewy with a good amount of crunch and the coffee flavor is nicely complimented by the cinnamon. They tasted like cinnamon coffee, which happens to be one of my favorite fall treats. I loved the way my house smelled while these were baking, too! I marked the recipe with a little star and put it in my recipe box, which means I’ll definitely be making these over and over again!
Sugar and Spice Espresso Cookies
2 tablespoons, plus 1 teaspoon instant espresso powder
1 tablespoon hot water
1/2 cup (1 stick) butter, softened
1/4 cup shortening
1 1/4 cups sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla
2 cups flour
In a small bowl, combine the 2 tablespoons espresso powder and water, stirring until coffee powder is dissolved. Set aside.
In the bowl of a mixer fitted with the paddle attachment (or using a hand mixer), combine the butter and shortening; beat for 30 seconds. Add 1 cup of the granulated sugar, the brown sugar, baking powder, cinnamon, and salt. Beat until combined, scraping down the sides of the bowl occasionally. Beat in the egg, vanilla and coffee mixture. Slowly add the flour a little at a time until fully incorporated.
Divide the dough into thirds. Shape each portion into a 7-inch log. Wrap each log in plastic wrap and chill about 2 hours or until dough is firm enough to slice.
Preheat oven to 375 degrees. Cut logs into 3/8-inch slices. Place slices 2 inches apart on a cookie sheet lined with parchment paper. In a small bowl, stir together the remaining 1/4 cup sugar and 1 teaspoon espresso powder; sprinkle over slices. Bake for 9-10 minutes or until edges are golden brown. Makes approximately 48 cookies.
Recipe source: Better Homes and Gardens Best Ever Cookies recipe book