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1
Put the coffee in a small custard cup or ramekin.
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2
Pour the boiling water out of the kettle into your measuring spoon, then immediately pour it over the coffee.
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3
Stir with a spoon to dissolve the coffee.
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4
Cool for 5 minutes.
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5
In a bowl, cream the butter with the vanilla extract.
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6
Blend in the dissolved coffee.
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7
In another bowl, sift together the remaining ingredients (except optional confectioners' sugar).
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8
Blend the dry mix, about one-third at a time, into the butter until evenly mixed.
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9
Divide the dough in half.
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10
Place each half on a sheet of wax paper and shape into cylinders about 1 1/2 inches in diameter.
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11
Wrap them up in the wax paper and refrigerate for at least 2 hours, or up to 2 days.
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12
You can also overwrap the dough in a plastic bag and freeze for up to 2 months; thaw overnight in the refrigerator.
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13
When you're ready to bake, preheat the oven to 325F (160C).
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14
Using a serrated knife, slice the cookies about 1/4 to 13 inch and place them on ungreased baking sheets.
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15
Bake for 25 minutes, or until the tops feel firm to the touch.
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16
Transfer the cookies to a rack and cool to room temperature.
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17
Dredge the cooled cookies in confectioners' sugar if you like.
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18
Store in an airtight container.
