Christmas Cookie Slices Cookies Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sugar
  1                cup  butter or margarine -- softened
  1 1/2      teaspoons  vanilla
  2                     eggs
  3               cups  all-purpose flour
  1           teaspoon  salt
     1/2      teaspoon  baking soda

Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt and baking soda. Divide into 3 equal parts. Shape each part into roll, about 1 1/2 inches in diameter. Wrap and refrigerate at least 4 hours.

Heat oven to 400º. Cut rolls into 1/8-inch slices. Place about 1 inch
apart on ungreased cookie sheet. Bake 8 to 10 minutes or just until golden brown around edges. Immediately remove from cookie sheet. to wire rack.

Cinnamon Espresso Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2    tablespoons  instant espresso coffee (dry)
  1         tablespoon  hot water
     1/2           cup  butter or margarine -- softened
     1/4           cup  shortening
  1                cup  granulated sugar
     1/2           cup  packed brown sugar
  1                     egg
  2               cups  all-purpose flour
  1           teaspoon  baking powder
  1           teaspoon  instant espresso coffee (dry)
  1           teaspoon  ground cinnamon
     1/4      teaspoon  salt
                        Espresso Coating -- (recipe follows)
                       
                        ESPRESSO COATING
     1/2           cup  granulated sugar
  2          teaspoons  instant espresso coffee (dry)

Dissolve 1 1/2 tablespoons espresso in hot water in large bowl. Add
butter, shortening, sugars and egg. Beat with electric mixer on medium speed until fluffy. Beat in flour, baking powder, 1 teaspoon espresso, cinnamon and salt on low speed.

Divide dough in half. Shape each half into roll, 10 inches long. Wrap each roll with plastic wrap and refrigerate 30 minutes. Prepare Espresso Coating. Roll each roll of dough in coating (reserve any remaining coating). Rewrap in plastic wrap and refrigerate at least 30 minutes longer.

Heat oven to 375º. Cut each roll into 3/8-inch slices. Place about 2
inches apart on ungreased cookie sheet. Sprinkle with remaining coating. Bake 8 to 10 minutes or until edges are light brown. Cool slightly; remove from cookie sheet to wire rack.

ESPRESSO COATING:

Mix ingredients on a large plate or piece of waxed paper.