Cappuccino Thumbprints

Line 2 rimless baking sheets with parchment paper or grease; set aside.

In small bowl, dissolve coffee in vanilla; set aside. In large bowl, beat butter with sugar until fluffy. Beat in egg and coffee mixture. In separate bowl, whisk together flour, baking powder and salt ; add to butter mixture and stir until smooth.

Shape by rounded teaspoonfuls (5 mL) into balls. Place, 2 inches (5 cm) apart, on prepared pans. Using floured thumb or thimble, make 1/4-inch (5 mm) deep indent into centre of each. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until lightly browned on bottom, 12 minutes.

Place about 3 chocolate chips in each indent; let stand until melted, about 5 minutes. With toothpick, swirl chocolate to blend together in indent. Sprinkle with cinnamon. Transfer to rack and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)