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Cappuccino Cookies

Coffee lovers will really enjoy these tender bites with the two hits of coffee flavor...in the cookie and the glaze.—Heather Rotunda, Saint Cloud, Minnesota

30 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

1 teaspoon instant espresso powder
1 teaspoon vanilla extract
1 cup butter, softened
1/2 cup confectioners' sugar
2-1/4 cups all-purpose flour
1 tablespoon baking cocoa
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
GLAZE:
2 cups confectioners' sugar
1/4 cup cold brewed coffee
4 teaspoons butter, melted
1/4 teaspoon ground cinnamon
30 chocolate-covered coffee beans

Directions

In a small bowl, dissolve espresso powder in vanilla.
In a large bowl, cream butter and confectioners' sugar until light
and fluffy. Beat in vanilla mixture. Combine the flour, cocoa, salt
and cinnamon; gradually add to creamed mixture and mix well. Cover
and refrigerate for 30 minutes or until easy to handle.
Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets;
flatten slightly. Bake at 400° for 7-9 minutes or until set.
Remove to wire racks to cool completely.
In a small bowl, combine the confectioners' sugar, coffee, butter and

2 of 2

Cappuccino Cookies (continued)

Directions (continued)

cinnamon. Dip each cookie in coffee mixture; allow excess to drip
off. Place on a waxed paper-lined baking sheet and top with a coffee
bean. Chill until set. Yield: 2-1/2 dozen.

Nutrition Facts: 1 cookie equals 127 calories, 7 g fat (4 g saturated fat), 17 mg cholesterol, 66 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.