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1
In a medium bowl mix the flour, cinnamon, and baking powder and set aside.
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2
In large mixing bowl, cream the butter and sugar together until smooth.
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3
Add the egg and vanilla extract and mix in the dry ingredients until a smooth dough forms.
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4
Form the dough into a disk shape or 2-inch diameter log.
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5
Wrap the dough in plastic wrap and chill for 1 hour.
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6
Preheat the oven to 350F
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7
Prepare the egg wash by beating together the egg white and 2 teaspoons of water.
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8
To make the espresso cream filling, mix together the powdered sugar, espresso powder, vanilla, and milk until all the ingredients are wet.
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9
Beat the filling on high speed for 90 seconds, adding 1/2 teaspoon of milk at a time, if necessary, to achieve a thick frosting consistency.
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10
Roll out the disk of dough to 1/4-inch thickness, and cut out the sables using a 2-inch fluted cookie cutter.
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11
If using a log of cookie dough, slice it crosswise into 1/4-inch thick coins.
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12
Brush the sables with the egg wash, and bake on a parchment lined baking sheet for 15 minutes, or until they are lightly browned around the edges.
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13
Cool the sables for 2 minutes on the cookie sheet and then transfer to a wire rack to cool completely before filling with espresso cream.
