Cinnamon Coffee Cookies

Ingredients:
1 tbsp instant coffee crystals 1 tsp baking powder
1 Tbsp hot water ½ tsp ground nutmeg
1 cup butter, softened ¼ tsp baking soda
¾ cup granulated sugar ¼ tsp salt
¾ cup packed brown sugar ¼ tsp ground cloves
2 tsp ground cinnamon 2 eggs
1 tsp vanilla 2 ¼ cups all-purpose flour

Directions:
1. Stir the coffee crystals into 1 tablespoon hot water until dissolved and set
aside.
2. In a large bowl, using an electric mixer beat together the butter and the
shortening for about 45 seconds or until well blended. Add sugars,
cinnamon, baking powder, nutmeg, baking soda, salt, and the cloves, beat
until combined. Beat in the eggs one at a time just until combined. Add the
vanilla and the coffee mixture, beat until combined. Beat in the flour a little
at a time until well combined. Cover and chill for 1 to 2 hours or until
dough is easy to handle. May also be refrigerated overnight.
3. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or
lightly grease. In s small bowl stir together the ⅓ cup granulated sugar and
the 1 teaspoon of cinnamon. Shape the dough into 1-inch balls, roll in the
cinnamon sugar mixture to coat. Place 3 inches apart onto the cookie sheet.
Bake for 10 to 12 minutes or until edges are set. The centers will look a
little underdone. Allow to cool on the cookie sheet for 3 to 4 minutes before
transferring to a wire rack to cool.
COCONUT CREAM CHEESE COOKIES
Ingredients:
6 ounces cream cheese 1/2 tsp kosher salt
3/4 cup Butter 1/2 tsp baking soda
1 cup light brown sugar 2 1/4 cups all purpose flour
1/2 cup granulated sugar 2 cups sweetened flaked
2 tsp vanilla coconut

Directions:
1. Preheat the oven to 350° F. Line a baking sheet with parchment paper and
set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment mix the
cream cheese and butter together on medium speed until combined and
smooth. Add in both sugars and mix for an additional minute.
3. Add vanilla, salt, and baking soda and continue mixing until smooth,
scraping the sides of the bowl as necessary.
4. Turn the mixer to low and mix in the flour until just combined. Finally add
in the coconut, until evenly distributed without over mixing.
5. Using a medium cookie scoop, Drop the cookie dough onto the prepared
cookie sheet. Bake for 10-12 minutes, or until the cookies are golden at the
edges and just set on top. Don’t over bake.
6. Allow the cookies to cool on the baking sheet for 3-4 minutes and then
transfer to a wire rack to cool completely.