Coffee Crisps

Ingredients

• 4 teaspoons water
• 2 teaspoons instant coffee crystals (or 1 teaspoon instant espresso coffee powder)
• 1/2 cup butter, softened
• 1 cup sugar
• 1/4 teaspoon salt
• 2 eggs
• 1 1/2 cups all-purpose flour
• instant coffee crystals, coarsely crushed (optional)

COFFEE ICING

• 1/8 teaspoon instant coffee crystals or 1 dash espresso coffee
• 1 tablespoon whipping cream
• 1 cup sifted powdered sugar
• whipping cream, enough additional (1 to 2 tablespoons)

Directions

1. 1

   Line cookie sheet with parchment paper; set the cookie sheet aside.

2. 2

   In a small bowl stir together water and coffee crystals or espresso coffee powder until dissolved; set aside.

3. 3

   In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.

4. 4

   Add sugar and salt, beat until combined, scraping sides of bowl occasionally.

5. 5

   Add eggs and coffee mixture; beat until combined.

6. 6

   Beat in as much of the flour as you can with the mixer using a wooden spoon, stir in any remaining flour.

7. 7

   Drop dough by slightly rounded teaspoon 2 inches apart onto the prepared cookie sheet; spread dough into 2-inch circles.

8. 8

   Bake in a 350 degree F oven for 9 to 11 minutes or until browned around the edges.

9. 9

   Cool on cookie sheet set on a wire rack for 2 minutes.

10. 10

    Transfer cookies to a wire rack; cool.

11. 11

    When cookies are cool, fill a pastry bag fitted with a very small round tip with Coffee Icing.

12. 12

    Pipe icing onto cookies in a zigzag pattern. Or, thin icing with additional whipping cream to make icing of drizzling consistency; use fork tines to drizzle icing over cookies ( If desired, sprinkle with crushed coffee crystals. Makes about 20 cookies).

13. 13

    COFFEE ICING:

14. 14

    Stir together 1/8 teaspoon instant coffee crystals or dash of espresso coffee powder and 1 tablespoon whipping cream until coffee is dissolved.

15. 15

    In a small mixing bowl stir together 1 cup sifted powdered sugar, the coffee-cream mixture and enough additional whipping cream (1 to 2 tablespoons) to make icing of piping consistency.