• Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment.
• In a stand mixer beat butter, sugar, instant coffee and vanilla until light and fluffy, about 3 minutes.
• In a separate bowl combine cookie flour, baking powder and salt. Whisk until evenly mixed.
• Turn mixer to low and slowly add the dry ingredients until combined. Add chocolate chips during the last minute.
• Scrape dough into prepared baking pan. Cover with a piece of waxed paper and press to cover the entire pan using a small rolling pin
• Bake in preheated oven for 25 minutes or until browned around the edges and pulling away from the edges of the pan. Make cinnamon glaze while cookies are baking.
• Cool on wire rack 2-3 minutes. Pour glaze on top of warm cookies and spread evenly over the entire surface.
• While the cookies are still warm, and before the glaze sets, cut into diamonds. Lay a long ruler across the narrow side of the pan, near the top. Use a small knife to make marks at 1-inch intervals. Repeat in same manner near the bottom of the pan. Use a large chef's knife to make long cuts the entire length of the pan.
• Now lay the ruler at a diagonal across the pan from the top right corner to about a third of the way down. Using a large knife make a single cut across the pan. Now place the ruler over this line and use the small knife to make 1-inch marks on both sides of the diagonal. Using the large knife and the same method above, cut the cookie on the diagonal making diamonds.
• I gently pull the parchment onto the counter and start eating all the incomplete diamonds around the edge of the pan while they are still warm. This is a holiday tradition for me!
• For maximum freshness store cookies in an airtight container.

CINNAMON GLAZE

• In a small bowl combine butter, cinnamon, icing sugar and enough milk to make a thin glaze. Set aside until ready to use.