Makes about 36 cookies. Recipe is from “Better Homes and Gardens The Ultimate Cookie Book Second Edition” (Houghton Mifflin Harcourt, October 2014). “Rolling the dough balls in spiced sugar before baking adds an extra dose of festive cinnamon,” the book’s editors say.
2 teaspoons instant coffee crystals
1 tablespoon hot water
1/2 cup butter, softened
1/2 cup shortening
1 cup granulated sugar, divided
3/4 cup packed brown sugar
3 teaspoons ground cinnamon, divided
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 teaspoon vanilla
21/4 cups all-purpose flour
1. In a small bowl stir coffee crystals into the hot water until dissolved; set aside.
2. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add 3/4 cup granulated sugar, brown sugar, 2 teaspoons cinnamon, baking powder, nutmeg, baking soda, salt and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, vanilla and coffee mixture until combined. Beat in flour on low speed until combined. Cover and chill for 1 to 2 hours or until dough is easy to handle.
3. Preheat oven to 325 F. Lightly grease a cookie sheet or line the cookie sheet with parchment paper; set aside.
4. In a small bowl combine remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon. For each cookie, shape 1 tablespoon of the dough into a ball. Roll ball in sugar mixture to coat. Place balls 2 inches apart on the prepared cookie sheet.
5. Bake for 10 to 12 minutes or until edges are set. Cool cookies on cookie sheet for 2 minutes. Transfer to a wire rack; cool.
To store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months.
Nutritional facts per cookie: 121 calories, 6 g total fat (2 g saturated fat), 17 mg cholesterol, 67 mg sodium, 16 g carbohydrate, 0 g fiber, 1 g protein.