1/2 pounds (2 sticks) unsalted butter, slightly softened
1 1/4 cups sugar
1/2 cup instant coffee powder or 6 tablespoons plus
1 teaspoon coffee-and-chicory powder
2 tablespoons plus 1 1/2
teaspoons vanilla extract
3 egg yolks
2 1/2 cups plus 3 tablespoons cake
flour [not self-rising flour]

Cream the butter with an electric mixer on high speed until smooth,
about 1 minute. Add the sugar and beat on high speed until tho-
roughly blended, about 1 minute. Set aside.
In a small bowl mix the coffee, vanilla and egg yolks until the coffee
is dissolved. Add coffee mixture to butter mixture and beat on high
speed until well blended and en even color, scraping the bowl. Add the
flour and mix on high speed until well blended, about 1 to 2 minutes.
Drop batter by teaspoonfuls onto a greased cookie sheet, leaving about
1 1/2 to 2 inches between cookies. Bake at 350 degrees F. until cookies
are very lightly browned on the edges, about 16 to 18 minutes. Cool
until cookies start to harden, about 3 to 5 minutes, then remove from
pan with a spatula and finish cooling on a wire rack.
Store in an airtight container. (If you live in a humid climate, store
uncovered.) Makes 3 to 4 dozen cookies.