Cappuccino Cookies

By Addie

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

Ingredients

• GLAZE:
• 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
• ..........................................
• 2 cups confectioners' sugar
• 1/4 cup cold brewed coffee
• 4 teaspoons butter, melted
• 1/4 teaspoon ground cinnamon
• 30 chocolate-covered coffee beans

Preparation

Step 1

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 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.