Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 2 tablespoons instant coffee
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour

Instruction

  • In a medium-sized bowl, cream the butter, sugar, and instant coffee until light and fluffy.
  • Mix in the egg.
  • Mix in the vanilla extract, salt, and flour until fully combined.
  • Divide the dough in half and press each half into a flat disc. Wrap in plastic wrap and refrigerate for four hours or overnight.
  • Preheat oven to 350 F.
  • Roll out the cold dough on a lightly floured counter or silicone mat to about 1/8" thick (no need to break out your ruler) and cut with cookie cutters or the rim of a glass. I used 2 1/2" fluted cookie cutters in calculating the yield.
  • Transfer cut cookies to cookie sheets and bake for 10 minutes or until the edges just start to brown. (Sometimes it can be tough to transfer the cut out cookie dough to the cookie sheet. To help with this, roll the dough out on a silicone mat and place the whole mat with the cut out cookies into the freezer for just a few minutes before transferring it.)
  • Immediately transfer to a cooling rack to cool.