2 sticks unsalted butter, softened
1 1/2 c. sugar
1/2 c. instant coffee
2 tbsp. plus 1 1/2 tsp. vanilla extract
3 eggs yolks
2 1/2 c. cake flour

Cream butter on high until smooth. Add sugar and blend thoroughly. Set aside. In small bowl, mix the coffee, vanilla, and egg yolks until coffee is dissolved. Add the mixture to butter and sugar mixture.

Beat on high until well blended. Add flour and blend on high 1 to 2 minutes. Drop batter by teaspoonfuls onto a greased cookie sheet; leave 1 1/2 to 2 inches between cookies. Bake at 350 degrees for 16 to 18 minutes or until edges are very lightly browned. Allow cookies to cool 3 to 5 minutes before removing them to a wire rack to finish cooling.

Store in an air-tight container. If you live in a humid climate, store uncovered. Best when allowed to sit for a few hours - if you can resist! Makes 3 to 4 dozen.