Frosted Coffee Fingers

• 1 cup light brown sugar, packed
• 1/2 cup unsalted butter
• 1 extra large egg
• 1/2 cup hot black coffee
• 1 1/2 cups sifted unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon Rumford's baking powder
• 1/2 teaspoon cinnamon (I use Vann's Saigon Cinnamon)
• 1/4 teaspoon fine sea salt
• 1 tablespoon instant espresso powder

1. Preheat oven to 350u0b0 F. Butter a 13 x 17-inch jelly roll pan. Have all ingredients at room temperature.
2. Cream butter and sugar until fluffy. Beat in the egg.
3. In a separate bowl, combine dry ingredients. Add to the egg mixture alternately with the hot coffee. Mix well. Smooth the mixture in the prepared pan.
4. Bake in preheated oven for 13 minutes.
5. Allow to cool completely before frosting with the following icing:rnrn1 tablespoon unsalted butter, meltedrn1 cup sifted confectioners sugarrnEnough orange juice to spread smoothlyrnrnMix butter and sugar. Add orange juice to make a thin but spreadable frosting. (The frosting will look almost translucent on the cookies.)
6. Cut into bars of the size you desire and watch them disappear!

light brown sugar, unsalted butter, egg, hot black coffee, flour, baking soda, baking powder, cinnamon, salt, espresso powder

Taken from food52.com/recipes/11345-frosted-coffee-fingers (may not work)