Cappuccino Butter Cookies          




Ingredients:
1/4 cup hot water
1 tablespoon instant coffee granules
1 cup Butter, softened
1 cup sugar
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking powder

Glaze Ingredients:
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon Butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla,

Method:
Combine hot water and coffee granules in small bowl; stir until coffee granules are dissolved.

Combine 1 cup butter, sugar and egg in large mixer bowl. Beat at medium speed, until creamy (1 to 2 minutes). Add coffee. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Reduce speed to low. Add flour and baking powder; beat, scraping bowl often, until well mixed (1 to 2 minutes).

Divide dough in thirds. Shape each third into a ball on plastic food wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate until firm (2 to 3 hours).

Heat oven to 400°F. Roll out dough on floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely.

Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.

Glaze cooled cookies. Add decorator candies, if desired. Let stand until hardened (6 hours or overnight).

Makes about 3 dozen Cookies