Coffee Crisps

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.