• Active Time 15m
  • Total Time 6h 30m
  • Rating ****

Yields about 28 cookies

This dough freezes well if you seal the log in plastic wrap. The night before you’re ready to bake, transfer the dough to the refrigerator to defrost.


  • 1 1/4 cups all-purpose flour
  • Pinch ground cinnamon
  • Pinch salt
  • 8 tablespoons unsalted butter, at room temperature
  • 1/3 cup firmly packed dark brown sugar
  • 1 teaspoon instant coffee or espresso powder, dissolved in 2 teaspoons coffee-flavored liqueur or water


Combine the flour, cinnamon, and salt. In a large bowl, beat the butter and brown sugar with a wooden spoon or a mixer until well blended; stir in the dissolved coffee. Add the flour mixture; mix until the dough is blended and begins to clump together (if you’re using an electric mixer, set it on low speed). Pile the dough onto a large piece of plastic wrap. Using the wrap as a guide, shape the dough into a squared log, 7 inches long. Chill

until quite firm, at least 6 hours and up to 3 days.

Heat the oven to 350 degrees F. Cut the dough in 1/4-inch

slices; set them 1 inch apart on parchment-lined baking sheets. Bake until the tops look dry and the edges are slightly browned, about 12 minutes Transfer to a rack to cool completely.

Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.

RecID 1814

nutrition information per serving

59 calories; 3g total fat; 9mg cholesterol; 7mg sodium; 7g carbohydrates; 0g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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