• 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.

Make 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.

Add Glaze and Cut Cookies

• Cool cookies on wire rack 2-3 minutes. Gently warm glaze in microwave if needed. 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.