From The Joy of Cooking:
4 tsp coffee liquor
2 tsp instant espresso powder
2.5 c flour (12.5 oz)
1/4 tsp cinnamon
1/8 tsp salt
8 oz softened butter
3/4 c brown sugar (7 oz)
Stir together liquor & espresso powder
Whisk dry ingredients together
Beat remaining ingredients until well blended. Add espresso mixture and beat until blended.
Gradually add flour mixture, beating on low speed until blended and beginning to form a dough. Place the dough on a large piece of plastic wrap. Using the wrap to help mold the dough, shape it into a 12x3x1″ log. Wrap tightly and refrigerate at least six hours. Use immediately or wrap more and freeze for up to a month.
To bake, position a rack in the upper third of the oven, preheat to 350F. Unwrap log and slice into 1/4″ slices. Transfer to parchment lined cookie sheets, 1″ apart, back until the tops look dry and start to brown around the edges, about 10 minutes. Let sit on the cookie sheet about five minutes, then move to a cooling rack.