Dorothy Malkin

4 tsp. Instant coffee(20ml)

1 cup butter( room temp.)

1/2 cup sugar

1/2/ tsp vanilla

1 3/4 cups all purpose flour

1/4 cornstarch

6 (1 oz.) squares semi-sweet choc. melted

Finely crush instant coffee in coffee grinder. In large bowl, cream tog. butter and sugar.

Beat in instant coffee and vanilla.

Sift flour and cornstarch tog. Stir into butter mixture. Mould into shapes of coffee beans using 1 tbsp.(15ml) dough for each cookie. Using the back of a knife, press and indent about 1/8 inch deep, lengthwise, across the top of each cookie. Place on greased sheet.

Bake at 325 deg. For 15 min. Place on wire racks to cool.

Dip both ends in melted choc. Place on baking sheet lined with waxed paper and refrigerate.