Cinnamon Espresso Cream Sables

     I am now back from my September travels and look forward to what I consider... the baking season.  The trip I just returned from in upstate New York,  brought into focus the best part of having a food blog -- the wonderful people I have gotten to know worldwide.  On this trip, I was able to meet for the first time a dear friend I have made through LivingTastefully.  Cathy and her husband John live in the historic village of Canajoharie.  They welcomed my husband and me into their beautiful 18th century home, fed us (over lively conversation), and revealed to us the historic riches of the area.  Our visit was one I will never forget.  Thank you so much for everything, Cathy and John!
     I have returned home to a change in the weather and much cooler temps.  Cinnamon Espresso Cream Sables and a cup of coffee (or espresso!) are just the ticket for the fall days ahead.

                           adapted recipe from Rebecca Franklin | About.com: FRENCH FOOD

• 2 cups all-purpose unbleached flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• Pinch sea salt or kosher salt
• 10 tablespoons unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
EGG WASH:
• 1 egg white
• 2 teaspoons water
ESPRESSO CREAM:
• 1 1/2 cups confectioners' (powdered) sugar
• 2 teaspoons instant espresso powder
• 1/2 teaspoon vanilla extract
• 2 - 4 teaspoons milk

1.  In a medium-size bowl, mix together the flour, cinnamon, baking powder, and salt.  In the bowl of an electric mixer, cream the butter and sugar until smooth.  Add the egg and vanilla and mix well.  Slowly add the dry ingredients and mix until fully combined.
2.  Form the dough into a disk and wrap in a sheet of plastic wrap.  Refrigerate for at least an hour.  Preheat oven to 350˚F.  Make the egg wash by whisking together the egg white and water.  Remove cookie dough from the refrigerator and roll to a thickness of 1/4-inch.  Cut the cookies with a round, 1 1/2-inch fluted cutter and place on a parchment paper lined cookie sheet.  Brush the tops of the cookies with egg wash and bake for 15 minutes or until golden.  Transfer cookies to a cooling rack.
3.  TO MAKE the ESPRESSO CREAM FILLING:  In a medium-size bowl and using a hand-held mixer, combine the confectioners' sugar, espresso powder, vanilla, and 1/2 teaspoon of milk at a time, until all of the ingredients are moistened and the consistency of really, creamy peanut butter. 
4.  TO FILL THE COOKIES:  Place a small scoop of espresso cream, about the size of a malted milk ball, in the center of a cookie.  Top with another cookie and gently press together. You want the espresso cream to almost reach the edge of the cookie. Adjust the filling amount if necessary.  Repeat with the rest of the cookies. 

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