Ingredients
1 1/2
tablespoons instant espresso coffee granules
1
tablespoon hot water
1/2
cup butter or margarine, softened
1/4
cup shortening
1
cup granulated sugar
1/2
cup packed brown sugar
1
egg
2
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1
teaspoon instant espresso coffee granules
1
teaspoon ground cinnamon
1/4
teaspoon salt
1/2
cup granulated sugar
2
teaspoons instant espresso coffee granules
Preparation
In large bowl, dissolve 1 1/2 tablespoons espresso in hot water. Beat in butter, shortening, 1 cup granulated sugar, the brown sugar and egg with electric mixer on medium speed until fluffy. Beat in flour, baking powder, 1 teaspoon espresso, the cinnamon and salt on low speed.
Divide dough in half. Shape each half into 10-inch-long roll. Wrap each roll with plastic wrap; refrigerate 30 minutes.
On large plate, mix coating ingredients. Roll each roll of dough in coating (reserve any remaining coating). Rewrap in plastic wrap; refrigerate 2 hours longer.
Heat oven to 375°F. Cut each roll into 1/4-inch slices. On ungreased cookie sheet, place slices about 2 inches apart. Sprinkle with remaining coating.
Bake 8 to 10 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Cool completely.
