2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup shortening

1/2 cup butter

1 1/2 cups, plus 3 tablespoons sugar, divided

2 large eggs

1 teaspoon, plus 1 tablespoon cinnamon, divided

4 teaspoons instant espresso granules

1 (10-ounce) bag cinnamon chips

Preheat oven to 350 degrees.  

Stir together the flour, baking soda, and salt.  Set aside.  Beat the shortening, butter, and 1 1/2 cups sugar on medium-high speed until fluffy.  Beat in the eggs and 1 teaspoon cinnamon.  Place the instant espresso granules in a small bowl, and with the back of a spoon, crush them into a fine powder.  Beat in half the powder until well mixed.  Beat in the flour mixture until dough forms.  Stir in the cinnamon chips by hand.

Place 3 tablespoons sugar, 1 tablespoon cinnamon, and the remaining ground espresso in a small bowl and stir until mixed.  Shape into 1 1/2 inch balls and roll each ball in the sugar mixture, then place on an ungreased baking sheet about 2 inches apart.  Bake for 10-12 minutes or just until cookies are set and light golden brown around edges.  Cool for 2 minutes on baking sheet, then transfer to a wire rack to cool completely.  Approximately 4-5 dozen.