¼ cup margarine, softened
½ cup sugar
3 Tbsp Kahlua
2 cups all-purpose flour
1 ½ Tbsp instant coffee granules
½ tsp ground cinnamon
¼ tsp salt
2 Tbsp powdered sugar
½ tsp unsweetened cocoa
vegetable cooking spray
Cream margarine in a medium bowl; gradually add ½ cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add liqueur and egg, beating well.
Combine flour and next 3 ingredients, stirring well. Gradually add flour mixture to creamed mixture, beating at low speed of an electric mixer until well blended. Cover and chill dough 15 minutes.
Combine powdered sugar and cocoa. Shape dough into 1-inch balls; roll each ball in sugar mixture. Place on cookie sheets coated with cooking spray. Flatten each with a fork in a crisscross pattern. Bake at 400 for 9 minutes. Cool on wire racks. Store in an airtight container.
Yields 40 cookies (47 calories each).