CAPPUCCINO SNICKERDOODLES WITH MOCHA GLAZE

Great for the family and for gifts

CAPPUCCINO SNICKERDOODLES WITH MOCHA GLAZE

makes 46 cookies

21/2 cups all-purpose flour
5 tsp ground cinnamon
2 tsp baking soda
2 tsp cream of tartar
1 tsp ground nutmeg
1/2 tsp salt
1/2 cup (1 stick) melted butter, at room temperature
1/2 cup shortening
1 cup granulated sugar, plus more for coating
1/2 cup brown sugar
1 large egg
1 T instant espresso powder* dissolved in 1 T hot coffee or water
1 tsp vanilla extract

GLAZE:
1 cup powder sugar
1 T. unsweetened cocoa
1 T. espresso powder, dissolved in 1 T hot coffee or water
4 T. heavy cream, or as needed

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

For cookies: In a medium bowl, combine flour, cinnamon, baking soda, cream of tartar, butmeg and salt. In a large bowl with electric mixer on high speed, beat butter, shortening and both sugars until light and fluffy. Add egg, dissolved espresso powder and vanilla;beat until combined. Gradually add the dry ingredients until just blended.

Roll dough between your palms to make 1-inch balls. Roll balls in granulated sugar to coat; place on prepared sheets about 2 inhes apart. Bake for 10 minutes, until tops are cracked and just set. Let cool on pan for 5 minutes; transfer to wire racks to cool completely.

For Glaze: In a small bowl, whisk confectioners' sugar and cocoa. In another bowl, combine dissolved espresso powder and cream. Whisk sugar mixture and coffee cream until a smoothe glaze forms. Drizzle over cooled cookies.

*tip: Instant espresso is not the same as instant coffee. It's often found in the Spanish food aisle. You may substitute instant coffee, but the flavor won't be as strong