 | | Directions |
- Preheat the oven to 375° F.
- Beat the butter and shortening together on medium-high speed until creamy and smooth.
- Add the sugar, coffee granules, baking soda, cream of tartar, and salt; beat until well combined.
- Beat In the egg and vanilla.
- Add the flour gradually. Beat in with electric mixer unless dough gets too stiff. Stir in by hand if it gets too stiff for the mixer.
- Combine the sugar and cinnamon; stir to mix evenly.
- Form dough into 1-inch balls and then roll in the cinnamon and sugar mixture; place on cookie sheet about 2 inches apart.
- Bake for 10 to 12 minutes or until the cookies are just starting to brown around edges. Cool on a wire rack.
FROSTING:
- Beat butter and Irish cream liqueur together until smooth.
- Gradually add the powdered sugar. If the frosting gets too dry as you are adding the powdered sugar, start adding a little of the half & half.
- Once all the powdered sugar has been added, gradually add the remaining half & half. Add the half & half until the frosting is the desired spreading consistency.
- Spread frosting on the cooled cookies and sprinkle the tops with a light dusting of the remaining cinnamon and sugar mixture.
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Prep Time: 1 hour
Cook Time: 45 minutes
Servings: 36
|  | | Ingredients | | - | | 1/4 cup butter - softened |
| - | | 1/4 cup butter-flavored shortening |
| - | | 1 cup sugar |
| - | | 1 tablespoon instant coffee granules |
| - | | 1/4 teaspoon baking soda |
| - | | 1/4 teaspoon cream of tartar |
| - | | 1/4 teaspoon salt |
| - | | 1 egg - slightly beaten |
| - | | 1 teaspoon vanilla |
| - | | 1 3/4 cups flour |
| - | | 1/4 cup sugar |
| - | | 2 teaspoons cinnamon |
| - | | FROSTING: |
| - | | 3 tablespoons butter - softened |
| - | | 1 1/2 tablespoons Irish cream liqueur |
| - | | 3 cups powdered sugar |
| - | | 1/4 cup half & half |
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