Cinnamon Espresso Cookies

1 1/2 tbs instant espresso coffee (dry)
1 tbs hot water
1/2 c. butter (room temperature)
1/4 c. shortening
1 c. granulated sugar
1/2 c. brown sugar (packed)
1 egg
2 c. flour
1 tsp baking powder
1 tsp instant espresso coffee (dry)
1 tsp cinnamon (ground)
1/4 tsp. salt
Espresso Coating (recipe follows)

Espresso Coating Ingredients:

1/2 c. granulated sugar
2 tsp. instant espresso coffee (dry)

Combine first two ingredients in large bowl. Add next five ingredients and eat on medium speed until light and fluffy. Gradually mix in flour, baking powder, 1 tsp espresso, ground cinnamon and salt on low speed. Cut dough in half. Shape each into a roll approximately 10 inches long. Wrap each roll in plastic wrap and chill for 30 minutes. Mix Espresso Coating ingredients together. Roll cookie dough in coating (save any leftover coating). Rewrap in plastic wrap and chill for at least 30 minutes longer. Heat oven to 375 degrees. Slice each roll into 3/8 inch slices and place 2 inches apart on ungreased baking sheet. Sprinkle with leftover coating. Bake 9 minutes or until edges are golden brown. Slightly cool. Remove to wire rack.

Espresso Coating Directions:

Combine ingredients together on plate or waxed paper.

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