Caramel Macchiato Butter Bonbons

For the Caramel Macchiato Bonbons:

• 1 tablespoon instant espresso powder
• 1/2 tablespoon milk
• 1/2 teaspoon vanilla extract
• 1 cup flour
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 1/2 cup (1 stick) butter, softened
• 1/4 cup light brown sugar, packed
• 2 tablespoons sugar
• 20 caramel-filled chocolate candies

For the Icing:

• 1 1/4 cups powdered sugar
• 1 tablespoon butter, softened
• 1/4 teaspoon vanilla extract
• 4 to 5 teaspoons milk
• 20 coffee bean halves

Directions:

1. Preheat oven to 350°F.
2. In small bowl, dissolve espresso powder in milk and vanilla. Set aside.
3. In medium bowl, whisk together flour, cinnamon and salt. Set aside.
4. In large bowl, beat butter, brown sugar and sugar together for 2 minutes or until light. Blend in coffee mixture. Gradually add in flour mixture, mixing until dough comes together. Refrigerate for at least 1 hour.
5. Using tablespoon or a #40 cookie scoop, form about 1 tablespoon of dough around each caramel candy and roll into ball shape. Place on ungreased baking sheets lined with parchment paper. Bake 12-16 minutes or until set, but don’t let cookies brown. Remove to rack to cool.
6. In small bowl, blend first 3 icing ingredients together. Stir in enough milk to make icing slightly liquid; drizzle over cooled cookies. Place coffee bean halves on top of icing.