Espresso Coating

Espresso Coating

Ingredients:
1/2 cup granulated sugar
2 teaspoons instant espresso coffee (dry)

Directions:
Dissolve 1 1/2 tablespoons espresso in hot water in large bowl. Add
butter, shortening, sugars and egg. Beat with electric mixer on medium
speed until fluffy. Beat in flour, baking powder, 1 teaspoon espresso,
cinnamon and salt on low speed.
Divide dough in half. Shape each half into roll, 10 inches long. Wrap each
roll with plastic wrap and refrigerate 30 minutes. Prepare Espresso
Coating. Roll each roll of dough in coating (reserve any remaining
coating). Rewrap in plastic wrap and refrigerate at least 30 minutes
longer.
Heat oven to 375º. Cut each roll into 3/8-inch slices. Place about 2
inches apart on ungreased cookie sheet. Sprinkle with remaining coating.
Bake 8 to 10 minutes or until edges are light brown. Cool slightly; remove
from cookie sheet to wire rack.
ESPRESSO COATING:
Mix ingredients on a large plate or piece of waxed paper.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the