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2/3 cup sugar
1/2 teaspoon pure vanilla extract
1 cup unsalted butter, cut into half inch pieces
2 1/4 cups all-purpose flour
Mocha Icing (recipe follows)
Peheat the oven to 350 F. Cut the chilled dough into 1/3-inch thick slices and place 1 inch apart on ungreased baking sheets. Bake in the center of the oven for about 8 to 9 minutes, or just until set but not brown. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack (careful, they’re fragile while they’re still warm).
Glaze the cookies while still warm with mocha icing, using a pastry brush. Store completed
cookies in an airtight container, well-wrapped these may be frozen. Separate the cookies with sheets of waxed paper or the icing may stick together.
1 tablespoon instant coffee granules
3 tablespoons boiling water
4 tablespoons butter, melted
1 3/4 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
Dissolve the coffee in boiling water. Whisk in the melted butter, confectioners’ sugar and vanilla, mixing until smooth. Cover the icing with plastic wrap, with the wrap actually touching the icing surface, until you use the icing.