Cappuccino Cookies

• 1 cup Butter Or Margarine, Unsalted
• 1 cup Brown Sugar
• 4 Tablespoons Cocoa Powder
• 1/4 teaspoons Ground Cinnamon
• 1 whole Egg
• 4 teaspoons Instant Espresso Or Coffee Powder
• 1 teaspoon Vanilla Extract
• 1 teaspoon Warm Water
• 2 cups All-purpose Flour

1. Beat 1 cup of unsalted butter or margarine and 1 cup brown sugar until smooth and well combined. Brown sugar may be hard to smooth with the butter, so beat it really well. Set aside.
2. Put 4 tablespoons cocoa powder and 1/4 teaspoon ground cinnamon in a large bowl. Beat in egg.
3. Stir 4 teaspoons coffee powder, 1 teaspoon vanilla and 1 teaspoon warm water in a cup to dissolve coffee. Once dissolved, beat this into the butter mixture. Then, on low speed, beat in 2 cups flour just until blended. And then add in the cocoa powder and egg mixture. Combine well.
4. Divide dough in half and shape into disks. Wrap and chill until firm. I recommend that you put it in the fridge about 30-60 minutes.
5. Preheat oven to 375 degrees F (190 degrees C).
6. Have ready a 3-inch cookie cutter. Roll dough on a well floured rolling surface to about 1/8 inch thickness. Cut out the dough with cutter and place cookies 1 inch apart on an ungreased cookie sheet. Bake for 8 minutes or until crisp.
7. If you roll the dough thicker, the cookies will be soft in the center. If thinner, the cookies will be crisp. You choose.

butter, brown sugar, cocoa, ubc, egg, coffee, vanilla, water, allpurpose

Taken from tastykitchen.com/recipes/desserts/cappuccino-cookies/ (may not work)