Lace Cookies with Cinnamon and Coffee Cream

Mix all the cookie ingredients until you get a homogeneous dough. Cover it with cling film and leave it in the refrigerator for 30-60 minutes to firm up.

Sprinkle a little flour on the work surface and roll out the dough to a thickness of about 4 mm. To get the lace pattern, use an embossed rolling pin or place a piece of lace over the dough and roll over it with a regular rolling pin to imprint the pattern, then carefully remove the lace.

Cut out the cookies using the desired shape, place them on a baking tray lined with baking paper, and put the tray in the refrigerator for another 30 minutes.