Instructions

• Place the coffee granules in a small bag and crush with the back of a spoon to break up any large chunks.
• In a In a medium sized bowl, cream the butter, sugar, instant coffee until light and fluffy. Scrape down the sides as necessary.
• On low speed, mix in the egg and vanilla until well incorporated.
• Add the salt and flour and continue mixing until the dough comes together.
• Divide the dough in half and flatten into a disc. Wrap with plastic wrap and refrigerate for at least 2 hours (and up to overnight). Alternatively, pop it in the freezer for 20 minutes.
• When ready to cut out the cookies, preheat the oven to 350°F.
• Lightly flour your work surface (or a silicone mat) with flour, dust your rolling pin and very lightly dust the top of the cookie dough, before rolling it out to about ⅛ inch thick.
• Cut with 2 ½ inch round cookie cutter (I like one with a fluted edge).
• Transfer cookies to an unlined ungreased cookie sheet and bake for 10 – 12 minutes or until the edges just start to brown.
• Immediately transfer to a wire rack to cool.
• Store at room temperature for up to one week.