White Chocolate-Cappuccino Cookies

• 2 envelopes mocha cappuccino mix
• 1 tablespoon hot water
• 1 cup butter, softened
• 3/4 cup sugar
• 1 large egg yolk
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 8 ounces white candy coating, melted
• Baking cocoa, optional

1. In a small bowl, dissolve cappuccino mix in hot water. In a large bowl, cream butter and sugar until light and fluffy. Beat in cappuccino mixture and egg yolk. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture.
2. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
3. Preheat oven to 375u0b0. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cup-shaped cookie cutter. Place 1 in. apart on ungreased
4. .
5. Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
6. Pipe melted candy coating over cookies as desired, or dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined
7. . If desired, dust with cocoa.
8. Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed.

cappuccino mix, water, butter, sugar, egg yolk, flour, ground cinnamon, salt, coating, baking cocoa

Taken from www.tasteofhome.com/recipes/white-chocolate-cappuccino-cookies/ (may not work)