Coffee & Cinnamon Cookies

The cinnamon flavor and attractive crescent shape of these little cookies makes them perfect for serving at Christmas time.

Makes : 40

Baking Time : 12 minutes

Ingredients

1 tablespoon instant coffee granules

1 tablespoon boiling water

1 cup/2 sticks butter

Scant ¾ cup sugar

1 tablespoon Kahlua or other coffee-flavoured liquer

Scant 3 cups all-purpose flour

2 teaspoon ground cinnamon

¼ cup confectioners’ sugar

Direction

1. Preheat the oven to 350 ̊F. Lightly grease two baking sheets. Dissolve the coffee in 1 tablespoon boiling water.

2. Cream the butter and sugar together until pale and fluffy. Beat in the coffee and liquer. Sift the flour and 1 teaspoon of the cinnamon together, then beat into the dough.

3. Take small amounts of the dough, each about the size of a walnut, and roll into balls. Shape each ball into a log, then curve it into a crescent. Space well apart on the baking sheets. Bake until golden, about 12 minutes. Let cool on the baking sheets for 2-3 minutes, then transfer to a wire rack to cool completely.

4. Sift the confectioners’ sugar and remaining cinnamon together a few times to ensure that the sugar and spice are well mixed. Dust the cookies with the spiced sugar. Store in an airtight container for up to five days.