Mocha Kisses

Refrigerate rimless baking sheets to chill; do not line or grease.

In small bowl, stir together coffee granules, water and vanilla until dissolved; let cool. In large bowl, beat butter with sugar until fluffy. Beat in egg and coffee mixture. Add flour, one-third at a time, stirring just to blend smoothly.

Pack into piping bag fitted with 1/2-inch (1 cm) star tip. Pipe 1-inch (2.5 cm) rosette-shaped cookies, about 1 inch (2.5 cm) apart, onto chilled baking sheets. Chill until firm, about 30 minutes.

Bake in top and bottom thirds of 300°F (150°C) oven, rotating and switching pans halfway through, until bottoms are golden, about 25 minutes. Let firm on pans for 3 minutes; transfer to racks to let cool.

Decoration: In small bowl, stir icing sugar with coffee liqueur. Pour sprinkles into separate small shallow bowl. Using tongs, dip flat side of each cookie into sugar mixture then into sprinkles to coat. Let dry, sprinkle side up. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 2 days or freeze for up to 2 weeks.)

Additional information :

Tip: If you don't have a piping bag, refrigerate dough until firm; scoop by rounded tablespoonfuls (15 mL) and roll into balls. Place, 2 inches (5 cm) apart, on prepared baking sheets. Using bottom of glass or cookie press dipped in granulated sugar, flatten cookies to scant 1/2-inch (1 cm) thickness. Bake as directed.

Source : Canadian Living Magazine: January 2005