Ingredients

• 1/2  cup butter (no substitutes), softened
• 1/4  cup shortening
• 1  cup granulated sugar
• 1/2  cup packed brown sugar
• 1  teaspoon baking powder
• 1  teaspoon ground cinnamon
• 1/4  teaspoon salt
• 2  tablespoons instant espresso powder
• 1  tablespoon hot water
• 1  egg
• 2  cups all-purpose flour
• 1/4  cup granulated sugar
• 1  teaspoon espresso powder
•   Coffee Beans (optional)

Directions

1. Beat the butter and shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup granulated sugar, brown sugar, baking powder, ground cinnamon, and salt. Beat until combined. Stir together the 2 tablespoons espresso powder and hot water in a small bowl until dissolved. Add to beaten mixture along with egg; beat until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.

2. Divide dough into thirds. Shape each portion into a 7x2-inch loaf. Wrap each loaf with plastic wrap. Chill for 2 hours or until firm.

3. For the coffee topping, stir together 1/4 cup granulated sugar and 1 teaspoon espresso powder.

4. Heat oven to 375 degrees F. Cut each loaf into 3/8-inch slices. Place slices about 2 inches apart on an ungreased cookie sheet. Sprinkle with coffee topping. If desired, gently press a few coffee beans onto each dough slice. Bake for 9 to 10 minutes or until edges are light brown. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool completely. Makes about 36.

Make-Ahead Tip: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.