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Prep 25min
Total2hr5min
Servings30
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Ingredients
Cookies
1
large egg
2
tablespoons instant coffee crystals
1
cup granulated sugar
1/2
cup butter or margarine, softened
1 1/2
teaspoons vanilla
1 1/2
cups all-purpose flour*
1/2
cup baking cocoa
1/4
teaspoon baking powder
1/4
teaspoon baking soda
1/4
teaspoon salt
Caramel Drizzle
1 3/4
cups powdered sugar
1/4
cup caramel topping
1/2
teaspoon vanilla
About 2 tablespoons milk
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Steps
1
In medium bowl, beat egg and coffee crystals with electric mixer on medium speed until crystals dissolve. Add granulated sugar, butter and 1 1/2 teaspoons vanilla. Beat on medium speed until light and fluffy. Stir in remaining cookie ingredients. Cover and refrigerate at least 1 hour until chilled.
2
Heat oven to 375°F. Roll dough 1/8 inch thick on lightly floured surface. Cut with 2 1/2-inch cookie cutters. On ungreased cookie sheet, place dough about 1 inch apart. Bake about 7 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
3
In small bowl, mix powdered sugar, caramel topping and vanilla until crumbly. Stir in just enough milk until smooth and thin enough to drizzle. Drizzle over cookies.
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