Ingredients:
1 cup butter or margarine, unsalted
1 cup white sugar
6 tablespoons cocoa
1/4 teaspoon ground cinnamon
1 egg
2 teaspoons Continental Instant espresso or coffee powder
1 teaspoon vanilla extract
1 teaspoon water
2 cups all-purpose flour
4 cups confectioners' sugar
1/3 cup hot milk
3 tablespoons butter or margarine
1 tablespoon light corn syrup
2 teaspoons Continental Instant coffee or espresso
1 tablespoon hot water
1 teaspoon vanilla extract
1 teaspoon vegetable oil
1/4 teaspoon salt

  1. Beat 1 cup unsalted butter or margarine, 1 cup white sugar, 6 tablespoons cocoa powder and 1/4 teaspoon ground cinnamon in a large bowl . Beat in egg. Stir 2 teaspoons coffee powder, 1 teaspoon vanilla and 1 teaspoon water in a cup to dissolve coffee. Beat into butter mixture. On low speed, beat in 2 cups flour just until blended.
  2. Divide dough in half and shape into a disk. Wrap and chill until firm.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Have ready a 3 inch star cookie cutter. Roll dough on a well floured rolling surface to about 1/8 inch thickness. Cut out stars and place 1 inch apart on an ungreased cookie sheet. Bake for 8 minutes or until crisp.
  5. Put 4 cups confectioners' sugar in a medium sized bowl, gradually stir in hot milk until smooth, stir in 3 tablespoons butter or margarine until blended then add remaining ingredients. Makes about 3 cups. Spoon icing into a corner of a plastic bag, snip off the tip of the corner, drizzle zigzag design on cookies.

Preparation:
Beat 1 cup unsalted butter or margarine, 1 cup white sugar, 6 tablespoons cocoa powder and 1/4 teaspoon ground cinnamon in a large bowl . Beat in egg. Stir 2 teaspoons coffee powder, 1 teaspoon vanilla and 1 teaspoon water in a cup to dissolve coffee. Beat into butter mixture. On low speed, beat in 2 cups flour just until blended.