Java Cutouts

In small bowl, dissolve coffee in vanilla. Stir in cinnamon and salt.

In large bowl, beat butter with sugar until fluffy. Beat in coffee mixture. Stir flour into batter in 2 additions, blending with hands if necessary. Divide in half; press into discs and wrap in plastic wrap. Refrigerate for about 4 hours or until firm. (Make-ahead: Refrigerate for up to 24 hours.) Let come to room temperature.

Line rimless baking sheets with parchment paper or grease; set aside.

Between sheets of plastic wrap or waxed paper, roll out discs, 1 at a time, to scant
1/4-inch (5 mm) thickness. Using 2-inch (5 cm) cutter, cut out shapes; place on prepared pans, about 2 inches (5 cm) apart.

Bake in centre of 350°F (180°C) oven for about 12 minutes or until lightly browned on bottom. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool
completely.

With small spoon, dab each with melted chocolate; press espresso bean on top. Let stand until chocolate is firm. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)

Additional information :

Tip: To slice and bake, form dough into 4 logs, each about 1-1/2 inches (4 cm) in diameter. Wrap in plastic wrap and refrigerate for up to 24 hours. Cut into scant 1/4-inch (5 mm) thick slices and bake as above. Decorate or glaze if desired.

Variation
Cappuccino-Glazed Java Cutouts:
Stir 3/4 tsp (4 mL) instant coffee granules with 1 tbsp (15 mL) each milk and rum (or 2 tbsp/25 mL milk) until dissolved. Blend in 3/4cup (175 mL) icing sugar. Adjust liquid or icing sugar if necessary in order to make glaze that can be lightly brushed over cooled cookies.