Cappuccino Crisps

Ingredients

• Servings: 3
• 1 cup unsalted butter
• 1 cup sugar
• 6 tablespoons unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• 1 egg
• 2 teaspoons instant coffee powder
• 1 teaspoon vanilla extract
• 1 teaspoon water
• 2 cups all-purpose flour
• 4 cups confectioners' sugar
• 1/3 cup hot milk
• 3 tablespoons butter
• 1 tablespoon light corn syrup
• 2 teaspoons instant coffee powder
• 1 tablespoon hot water
• 1 teaspoon vanilla extract
• 1 teaspoon vegetable oil
• 1/4 teaspoon salt

Recipe

• beat 1 cup unsalted butter or margarine, 1 cup sugar, 6 tablespoons cocoa powder and 1/4 teaspoon ground cinnamon in a large bowl . beat in egg. stir 2 teaspoons coffee powder, 1 teaspoon vanilla and 1 teaspoon water in a cup to dissolve coffee. beat into butter mixture. on low speed, beat in 2 cups flour just until blended.
• divide dough in half and shape into a disk. wrap and chill until firm.
• preheat oven to 375 degrees f (190 degrees c).
• have ready a 3 inch star cookie cutter. roll dough on a well floured rolling surface to about 1/8 inch thickness. cut out stars and place 1 inch apart on an ungreased cookie sheet. bake for 8 minutes or until crisp.
• put 4 cups confectioners' sugar in a medium sized bowl, gradually stir in hot milk until smooth, stir in 3 tablespoons butter or margarine until blended then add remaining ingredients. makes about 3 cups. spoon icing into a corner of a plastic bag, snip off the tip of the corner, drizzle zigzag design on cookies.