• 36servings
  • 205minutes
  • 110calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons instant espresso coffee granules

  2. 1 tablespoon hot water

  3. 1/2 cup butter or margarine, softened

  4. 1/4 cup shortening

  5. 1 cup granulated sugar

  6. 1/2 cup packed brown sugar

  7. 1 egg

  8. 2 cups Gold Medal® all-purpose flour

  9. 1 teaspoon baking powder

  10. 1 teaspoon instant espresso coffee granules

  11. 1 teaspoon ground cinnamon

  12. 1/4 teaspoon salt

  13. 1/2 cup granulated sugar

  14. 2 teaspoons instant espresso coffee granules

Instructions Jump to Ingredients ↑

  1. 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.

  2. Divide dough in half. Shape each half into 10-inch-long roll. Wrap each roll with plastic wrap; refrigerate 30 minutes.

  3. 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.

  4. 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.

  5. Bake 8 to 10 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Cool completely.


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