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(20 sandwich cookies)
Preheat oven to 350°F. In a large bowl, dissolve coffee crystals in milk. Add cookie dough and flour; mix with a wooden spoon until combined. Drop dough by round teaspoons 2 inches apart on an ungreased baking sheet. Bake for 10 to 13 minutes or until edges are brown. Cool for 1 minute on the pan. Transfer to a wire rack and let cool.
In a medium bowl, stir together mascarpone, confectioners’ sugar and cinnamon. Spread the filling on the flat sides (bottoms) of half of the cooled cookies. Gently press the flat sides of the remaining cookies against the filling.