Cinnamon Espresso Cream Sables

In a medium bowl mix the flour, cinnamon, and baking powder and set aside.

In large mixing bowl, cream the butter and sugar together until smooth. Add the egg and vanilla extract and mix in the dry ingredients until a smooth dough forms.

Form the dough into a disk shape or 2-inch diameter log. Wrap the dough in plastic wrap and chill for 1 hour.

Preheat the oven to 350°F

Prepare the egg wash by beating together the egg white and 2 teaspoons of water.

To make the espresso cream filling, mix together the powdered sugar, espresso powder, vanilla, and milk until all the ingredients are wet.

Beat the filling on high speed for 90 seconds, adding ½ teaspoon of milk at a time, if necessary, to achieve a thick frosting consistency.

Roll out the disk of dough to 1/4-inch thickness, and cut out the sables using a 2-inch fluted cookie cutter.

If using a log of cookie dough, slice it crosswise into 1/4-inch thick coins.

Brush the sables with the egg wash, and bake on a parchment lined baking sheet for 15 minutes, or until they are lightly browned around the edges.

Cool the sables for 2 minutes on the cookie sheet and then transfer to a wire rack to cool completely before filling with espresso cream.