Coffee Cookies

Flours - Seive together 2 cups of All Purpose Flour, ¼ tsp of Baking Soda, ¼ tsp of Baking Powder and ½ tsp of Salt. Keep aside.

Coffee - Add 1 tbsp Hot Water to 2½ tbsp Instant Coffee Powder in a cup. Keep aside.

Cream - In a bowl, cream together 1/3 cup of Butter, ½ cup of Brown Sugar and ½ cup of White Sugar until well blended. Beat in a Egg, 1½ tsp Vanilla Essence and 1 tbsp Milk until light and creamy.

Dough - Add the coffee mixture to the cream and mix well. Mix in the sieved flours until just blended.

Freeze - Cover the dough with plastic foil and place in refrigerator for 10-15 minutes. Prepare small lemon sized balls and place on baking sheet that has been lined with aluminium foil. Place each ball about 2 inches apart as they will spread. Lightly flatten the balls with a fork. Sprinkle some sugar on top of each ball.

Bake - Bake in a pre-heated oven at 200 C for about 10-12 mts till the edges are slightly toasted or till done. Once baked, the cookie will feel soft on touch but once cool it will harden. Cool on a wire rack. Repeat with remaining dough.

Serve when cold with coffee / milk. Store in airtight container.