1 tablespoon plus 1 teaspoon instant coffee, divided
2-1/2 teaspoons hot water, divided
1/4 cup cream cheese
2 teaspoons powdered sugar
1/4 cup softened butter
1/2 cup sugar
1/2 teaspoon vanilla
1 1/2 cups plus 2 tablespoons sifted all purpose flour
2 tablespoons unsweetened cocoa
1/2 teaspoon baking soda
1. Dissolve 1 teaspoon coffee in 1/2 teaspoon hot water; add cream cheese and powdered sugar, beating until smooth. Set aside. Dissolve remaining 1 tablespoon in 2teaspoon hot water; set aside. Cream butter; gradually add sugar, beating with a hand/stand mixer until light. Add coffee. Add egg and vanilla; beat well. Combine flour, cocoa and soda; add to the creamed mixture beating well. Chill dough at least 30 minutes.
2. Shape dough into balls; place 2 inches apart on un-greased baking sheet. Press thumb into each cookie, leaving print. Bake at 350 F for 8 minutes. Spoon 1/4 teaspoon reserved cream cheese mixture into each cookie indentation and let cool completely.
Optional: you can place cream cheese or peanut butter on top of some cookies
Yields: 2 dozen
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