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2 tablespoons instant coffee crystals
1 tablespoon whipping cream
2 teaspoons vanilla extract
1 egg yolk
1/2 cup (1 stick) unsalted butter, room temperature
2 ounces cream cheese, room temperature
1 1/4 cups powdered sugar
1 tablespoon golden brown sugar
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup dried currants
Additional powdered sugar

Preheat oven to 350 degrees F. Line 2 heavy large baking sheets with aluminum foil. Stir coffee, chipping cream and vanilla extract in large bowl until coffee dissolves.

Mix in egg yolk. Add butter and cream cheese. Using electric mixer, beat mixture until smooth. Add 1 ¼ cups powdered sugar and brown sugar. Beat until well blended. Sift four, salt and baking powder into butter mixture. Add dried currants; mix until just blended. Refrigerate dough until just firm, about 15 minutes.

Roll 1 tablespoon dough into ball. Roll ball in additional powdered sugar to coat thickly. Place on prepared sheet. Press with fingertips to form 2 ½ to 3-inch round. Repeat with remaining dough, spacing rounds 1 inch apart on sheets.

Bake cookies until golden brown on bottom, about 15 minutes. Cool on rack. (Can be prepared one day ahead. Store in airtight container.)

Makes about 2 dozen.

Recipe courtesy of Bon Appetit Magazine

Juan's tip: For the best tasting results, always make sure you have 100% Colombian Coffee. Not sure how to find it? Click on Brands.

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