The secret to this cookie is instant espresso powder mellowed with Kahl├║a. The dough slices like a dream and freezes beautifully for up to 4 weeks.
Stir together in a small bowl:
4 teaspoons Kahl├║a
2 teaspoons instant espresso powder
Whisk together thoroughly:
2 1/2 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
Beat on medium speed until well blended and no lumps of sugar remain:
1/2 pound unsalted butter, softened
3/4 cups packed dark brown sugar
Add the espresso mixture and beat until blended. Gradually add the flour mixture, beating on low speed until blended and beginning to form a dough. Place the dough on a large piece of plastic wrap. Using the plastic wrap to help mold the dough, shape it into a 12 x 3 x 1-inch log. Wrap tightly in plastic and refrigerate until very firm, about 6 hours. Use immediately or transfer to a sealable plastic bag and freeze for up to 1 month.
To bake, position a rack in the upper third of the oven. Preheat the oven to 350┬░F. Line cookie sheets with parchment paper.
Gently unwrap the log and cut crosswise into 3/8-inch-thick slices. Transfer the slices to the cookie sheets, spacing about 1 inch apart. Bake, 1 sheet at a time, until the tops look dry and slightly brown around the edges, about 12 minutes. Remove the sheet to a rack and let stand until the cookies firm slightly. Transfer the cookies to racks to cool completely
