If you're not a coffee drinker, you may not like these cookies. On the other hand, I never used to drink coffee, but liked coffee-flavored foods such as yogurt or ice cream, so give them a try.
Ingredients: 1/3 cup shortening, 3/4 cup granulated sugar, 1 egg, 1 tablespoon cold espresso coffee, 1 1/2 cups all-purpose flour, 2 tablespoons instant coffee crystals, 1 teaspoon cinnamon, coffee beans.
Instructions: Preheat oven to 375 degrees. In a large bowl, cream shortening and sugar; add egg and espresso coffee (you probably could use just regular coffee) and beat well. Combine flour, instant coffee crystals and cinnamon in small bowl, then gradually add to creamed mixture. Gather up in your hands and form into a ball. Working with half of the dough at a time, roll out on floured surface as thin as possible. Cut with a flour-dipped 2-inch fluted cutter, rerolling scraps until all is used. Place on ungreased baking sheet about an inch apart and place a coffee bean in center of each before popping into the oven. Bake for 7-9 minutes or until beginning to brown at edges. Remove and transfer to cooling racks.
Makes about 4 dozen cookies. "The Ultimate Cookie Book" published by Tormont Publications Inc., Montreal, Canada, in 1997.