Cappuccino Cookies

• 1 teaspoon instant espresso powder
• 1 teaspoon vanilla extract
• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 2-1/4 cups all-purpose flour
• 1 tablespoon baking cocoa
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 cups confectioners' sugar
• 1/4 cup cold brewed coffee
• 4 teaspoons butter, melted
• 1/4 teaspoon ground cinnamon
• 30 chocolate-covered coffee beans

1. In a small bowl, dissolve espresso powder in vanilla.
2. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla mixture. Combine the flour, cocoa, salt and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle.
3. Shape into 1-in. balls. Place 2 in. apart on ungreased
4. ; flatten slightly. Bake at 400u0b0 for 7-9 minutes or until set. Remove to wire racks to cool completely.
5. In a small bowl, combine the confectioners' sugar, coffee, butter and cinnamon. Dip each cookie in coffee mixture; allow excess to drip off. Place on a waxed paper-lined
6. and top with a coffee bean. Chill until set.

espresso powder, vanilla, butter, sugar, flour, baking cocoa, salt, ground cinnamon, sugar, cold brewed coffee, butter, ground cinnamon, chocolate

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