The Cookie Cutter Shop - Cappuccino Crisps

Cappuccino Crisps

1 cup unsalted butter

1 cup white 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

(1). Beat 1 cup unsalted butter or margarine, 1 cup white 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.

(2). Divide dough in half and shape into a disk. Wrap and chill until firm.

(3). Preheat oven to 375 degrees F (190 degrees C).

(4). 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.

(5). 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.

(6). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out cookies using a 2 1/4 inch cookie cutter. Place cookies 1 inch apart onto a cookie sheet.

(7). Bake for 10 to 12 minutes in the preheated oven, until lightly browned. Remove cookies to wire racks and cool.