I found this recipe off of FaceBook and have adapted it slightly. Occassionally I will swap out the flour with a gluten-free option and people could barely tell. Although a lot of work to execute, the adorable outcome is well worth it!
Makes: 24 cookies
1. In a small bowl, combined the instand cofee and hot water to set aside a cool down for a bit
2. Into a medium-sized bowl, mix butter and powdered sugar until well combined
3. To the butter mixture, stir in the coffee mix and the egg
4. In a different small bowl, combine flour, cornstarch, cocoa powder, and salt together
5. Thoroughly combine the dry mix into the butter mix, and then let chill in the refrigerator for at least 30 minutes
6. Line a baking sheet with parchment paper
7. Once chilled, shape about 1 tablespoon worth of dough into ballsFor the coffee bean shape, roll the ball into an oval/stout log and take a spatula/butter knife/skewer to add a middle line
8. Place the shaped dough on the parchment paper and chill the doughPlace in the refrigerator for about 30 minutes or 10 minutes in the freezer before baking
9. Preheat the oven to 340°F and bake for about 12 minutes; let the cookies cool at least a couple of minutes on the pan before transferring to a cooling rack
10. Let cool at least 10 minutes and then serve :)