Espresso crisps

Yield: 16 servings

Measure Ingredient
1 Portion Chocolate-Coffee Dough (see Basic Cookie Dough recipe)
¼ cup Granulated sugar, mixed with
1 teaspoon Ground cinnamon

Roll dough into an 8x6 inch rectangle on a lightly floured surface.

Slice into four 1½-inch-side strips and cut each strip into 10 triangels. Put on ungreased cookie sheets 1 inch apart. Bake 8 to 10 min, at 350degF until tops look dry. Remove to a wire rack. Sprinkle with cinnamon-sugar while still warm.

Per cookie: 26 ca., 0 g pro, 4 g car, 1 g fat, 4 mg chol with butter, 1 mg chol with margarine, 12 mg sod. Exchanges: ⅛ starch/bread, ⅛ fruit, 1 fat

#8 of a set of nine to prepare a marathon of cookies Woman's Day, Nov 22, 1994, typos by Charlotte Welch Submitted By CHARLOTTE WELCH On 10-30-94

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