Coffee Sugar Cookies with Espresso Balsamic Frosting


1 cup of butter, softened
1 1/4 cup sugar 
1 large egg
2tsp Aged Tahitian Vanilla Dark Balsamic Vinegar
2 tablespoon instant coffee
1 tsp Baking Soda
1/2 tsp salt
2 cups all purpose flour

1/2 cup of butter, softened
2 cups powdered sugar, sifted
2 tsp of Aged Dark Espresso Balsamic


In a large bowl cream together butter and sugar until fluffy. Beat in eggs, instant coffee, and vanilla balsamic. Mix until well combined. Carefully mix in flour, baking soda and salt. Stop when it is just combined. Cover dough and refrigerate for an hour. 
Preheat oven to 350. Form balls about a tablespoon size (should be about 36) and place them 2-3 inches apart. Bake 12 to 16 min or until nice and brown on outside. Allow cookies to cool before frosting.
Frosting:  In a large bowl cream together butter and balsamic until fluffy. Slowly beat in powdered sugar. Mix for 3 min. Once cookies have cooled, frost them and enjoy. 



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