Ingredients
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
1 3/4
cups powdered sugar
1/4
cup caramel topping
1/2
teaspoon vanilla
About 2 tablespoons milk
Preparation
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.
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.
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.
