1 cup sugar
3 tablespoons finely ground coffee
1/2 teaspoon vanilla
3 1/2 cups flour
1/4 teaspoon salt
12 ounces white chocolate melts (1 package)
1 tablespoon instant coffee
Preheat oven to 350 degrees F (175 degrees C). In a stand mixer, cream the butter and sugar until well combined. Add the coffee grounds and vanilla and mix them in. Sift together the flour and salt, then add to the butter/sugar mixture and mix on low speed until a dough forms. Place the dough on a large sheet of plastic wrap, roll into a log about 2 to 2 and 1/2 inches in diameter, wrap well and place in the refrigerator. Chill for about 30 minutes, then remove from the refrigerator and slice into 1/4 inch thick rounds. Place the cookies on an ungreased baking sheet and bake for about 20 minutes, until the edges begin to brown slightly. While the cookies are cooling, melt the white chocolate and crush the instant coffee into a find powder. Dip each cookie about halfway in the melted white chocolate, then sprinkle with the instant coffee powder.