Espresso Delights

1. 1

   Preheat oven to 325u00b0.

2. 2

   In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.

3. 3

   Add the 2/3 cup powdered sugar, espresso powder, vanilla, and cinnamon.

4. 4

   Beat until combined, scraping sides of bowl occasionally.

5. 5

   Beat in as much of the flour as you can with the mixer.

6. 6

   Stir in any remaining flour and the chocolate; if necessary, knead dough slightly to blend.

7. 7

   Shape dough into 1-inch balls.

8. 8

   Place balls 2 inches apart on an ungreased cookie sheet.

9. 9

   Press to flatten slightly.

10. 10

    Bake 12 minutes or until cookie edges are set and bottoms are lightly browned.

11. 11

    Transfer to a wire rack and let cool.

12. 12

    Sift additional powdered sugar and/or cocoa powder over cooled cookies.

13. 13

    Store-layer cookies between waxed paper in an airtight storage container; cover.

14. 14

    Store at room temperature for up to 3 days or freeze for up to 3 months.

No additional tips available.