- 1 1/2 tbsp. dry instant espresso
- 1 tbsp. hot water
- 1/2 cup softened margarine
- 1/4 cup solid vegetable shortening
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg substitute
- 2 cups all purpose flour
- 1 tsp. baking powder
- 1 additional tsp. dry instant espresso
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- Espresso coating (below)
- Chocolate-covered espresso beans, if desired
Dissolve 1 1/2 tablespoons espresso in hot water in a large bowl. Add margarine, shortening, sugars and egg substitute. Beat with an electric mixer on medium speed until fluffy. Beat in flour, baking powder, 1 tsp espresso cinnamon and salt, on low speed.
Divide dough in half. Shape each half into a roll, 10 inches long. Wrap each roll with plastic wrap and refrigerate for 30 minutes.
Prepare espresso coating on a large plate. Roll each roll of dough (reserve any remaining coating). Rewrap in plastic wrap and refrigerate for at least 30 minutes longer.
Heat oven to 375F. Cut each roll into 3/8" slices. Place about 2" apart on an ungreased cookie sheet. Sprinkle with remaining coating. Press beans in cookies. Bake 8 to 10 minutes of until edges are light brown. Cool slightly; remove from cookie sheet to wire rack.
- Yields: 4 1/2 dozen cookies
- Preparation Time: about 90 minutes