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Yield: Yields about 28 cookies.

Ingredients

  • 5-1/2 oz. (1-1/4 cups) all-purpose flour
  • Pinch ground cinnamon
  • Pinch salt
  • 4 oz. (8 Tbs.) unsalted butter, at room temperature
  • 2-1/2 oz. (1/3 cup firmly packed) dark brown sugar
  • 1 tsp. instant coffee or espresso powder, dissolved in 2 tsp. coffee-flavored liqueur or water

Nutritional Information

      Nutritional Sample Size per cookie
      Calories (kcal) : 70
      Fat Calories (kcal): 35
      Fat (g): 4
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 10
      Sodium (mg): 15
      Carbohydrates (g): 8
      Fiber (g): 0
      Protein (g): 1

Preparation

  • Combine the flour, cinnamon, and salt. In a large bowl, beat the butter and brown sugar with a wooden spoon or a mixer until well blended; stir in the dissolved coffee. Add the flour mixture; mix until the dough is blended and begins to clump together (if you’re using an electric mixer, set it on low speed). Pile the dough onto a large piece of plastic wrap. Using the wrap as a guide, shape the dough into a squared-off log 7 inches long. Chill until quite firm, at least 6 hours and up to 3 days.
  • Heat the oven to 350°F. Cut the dough in 1/4-inch slices; set them 1 inch apart on parchment-lined baking sheets. Bake until the tops look dry and the edges are slightly browned, about 12 minutes. Transfer to a rack to cool completely.

Make Ahead Tips

This dough freezes well if you seal the log in plastic wrap. The night before you’re ready to bake, transfer the dough to the refrigerator to defrost.

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