Espresso Delights

Directions

1. 1
   Preheat oven to 325°.
2. 2
   In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
3. 3
   Add the 2/3 cup powdered sugar, espresso powder, vanilla, and cinnamon.
4. 4
   Beat until combined, scraping sides of bowl occasionally.
5. 5
   Beat in as much of the flour as you can with the mixer.
6. 6
   Stir in any remaining flour and the chocolate; if necessary, knead dough slightly to blend.
7. 7
   Shape dough into 1-inch balls.
8. 8
   Place balls 2 inches apart on an ungreased cookie sheet.
9. 9
   Press to flatten slightly.
10. 10
    Bake 12 minutes or until cookie edges are set and bottoms are lightly browned.
11. 11
    Transfer to a wire rack and let cool.
12. 12
    Sift additional powdered sugar and/or cocoa powder over cooled cookies.
13. 13
    Store-layer cookies between waxed paper in an airtight storage container; cover.
14. 14
    Store at room temperature for up to 3 days or freeze for up to 3 months.