Cappuccino Cookies

• 2 1/2 cups (625 mL) cake or pastry flour
• 1/2 cup (125 mL) unsweetened cocoa powder
• 1 tsp (5 mL) ground cinnamon
• 1/2 tsp (2 mL) salt
• 1 tbsp (15 mL) instant coffee granules
• 1 tbsp (15 mL) vanilla
• 1 egg
• 1 cup (250 mL) granulated sugar, divided
• 1 cup (250 mL) packed brown sugar
• 1 cup ( 250 mL) shortening
• Baking sheet, lined with parchment paper

1. Preheat oven to 350F (180C).
2. In a medium bowl, stir together flour, cocoa, cinnamon and salt; set aside.
3. In a small bowl, dissolve coffee in vanilla; set aside.
4. In a large bowl, using an electric mixer, beat together egg, 3/4 cup (175 mL) of the granulated sugar, brown sugar and shortening until fluffy.
5. Gradually beat in flour mixture and coffee mixture until dough starts to hold together.
6. Divide mixture into 48 equal portions and form into 1-inch (5 cm) balls.
7. Place the remaining granulated sugar in a small bowl and roll each ball in sugar to coat.
8. Arrange cookies on prepared baking sheet, leaving 1 inch (5 cm) between each.
9. Bake in batches in preheated oven for about 20 minutes, or until firm to the touch.

cake, cocoa, ground cinnamon, salt, coffee granules, vanilla, egg, sugar, brown sugar, shortening, baking sheet

Taken from www.cookstr.com/recipes/cappucchino-cookies (may not work)