Turkish coffee cookies

INGREDIENTS

2-1/3 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
2 sticks butter
2 tsp. freshly ground cardamom
2 TB. instant powdered espresso
3-2/3 cups sugar
1 TB. vanilla extract
1 egg
1 TB. milk
2 TB. cinnamon sugar

METHOD

Preheat the oven to 350˚F. Line 2 baking sheets with parchment paper. Sift together flour, baking powder and salt, and set aside. In a large bowl and using a sturdy spoon or an electric mixer, cream butter, cardamom, powdered espresso, and sugar until free of lumps. Add vanilla extract, egg, and milk. Slowly add sifted ingredients and mix well to fully incorporate. Chill dough for 30 minutes. Roll out chilled cookie dough on a floured surface to 1/4 inch thick. Cut out cookies with a floured cookie cutter and place cookies on lined baking sheets 1 inch apart. Sprinkle each cookie lightly with cinnamon sugar and bake at for 10 to 12 minutes or until golden brown on the edges. Cool 5 minutes before removing from baking sheets.