Cappuccino Cookies

Beat 1 cup of unsalted butter or margarine and 1 cup brown sugar until smooth and well combined. Brown sugar may be hard to smooth with the butter, so beat it really well. Set aside.

Put 4 tablespoons cocoa powder and 1/4 teaspoon ground cinnamon in a large bowl. Beat in egg.

Stir 4 teaspoons coffee powder, 1 teaspoon vanilla and 1 teaspoon warm water in a cup to dissolve coffee. Once dissolved, beat this into the butter mixture. Then, on low speed, beat in 2 cups flour just until blended. And then add in the cocoa powder and egg mixture. Combine well.

Divide dough in half and shape into disks. Wrap and chill until firm. I recommend that you put it in the fridge about 30-60 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Have ready a 3-inch cookie cutter. Roll dough on a well floured rolling surface to about 1/8 inch thickness. Cut out the dough with cutter and place cookies 1 inch apart on an ungreased cookie sheet. Bake for 8 minutes or until crisp.

If you roll the dough thicker, the cookies will be soft in the center. If thinner, the cookies will be crisp. You choose.