|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Ground cinnamon||1 Teaspoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Margarine||1⁄2 Cup (8 tbs)|
|Instant coffee||2 Tablespoon|
|Dry cocoa||1 Tablespoon|
|Cinnamon frosting||1⁄2 Cup (8 tbs)|
|Chocolate sprinkles||1⁄2 Cup (8 tbs)|
Preheat oven to 350°F.
Sift flour and salt onto waxed paper; set aside.
Cream sugar and margarine until fluffy in electric mixer large bowl at medium speed.
Add coffee, cocoa and cinnamon; beat smooth.
Beat in egg until well blended; beat in vanilla.
Add dry ingredients a third at a time, beating just until blended.
Drop by rounded teaspoonfuls two inches apart on greased cookie sheets.
Bake 12 minutes or until edges are firm to touch and tops dry.
Carefully remove from cookie sheets to wire racks; cool completely.
Frost with Cinnamon Frosting; top with chocolate sprinkles before frosting sets.
Cinnamon Frosting Beat 2 teaspoons water and 1/4 teaspoon ground cinnamon into 1 cup confectioners' sugar until smooth.
Use a small bowl with a wire whip.