1 tbsp. plus 1 tsp. instant coffee, divided
2 1/2 tsp. hot water, divided
1/4 c. light cream cheese
2 tsp. powdered sugar
1/4 c. softened butter
1/2 c. sugar
1 egg
1/2 tsp. vanilla
1 1/2 c. plus 2 tbsp. sifted cake flour
2 tbsp. unsweetened cocoa
1/2 tsp. baking soda

Dissolve 1 teaspoon coffee in 1/2 teaspoon hot water; add cream cheese and powdered sugar, beating until smooth. Set aside. Dissolve remaining 1 tablespoon in 2 teaspoons hot water; set aside. Cream butter; gradually add sugar, beating with electric mixer until light. Add coffee. Add egg and vanilla; beat well. Combine flour, cocoa and soda; add to the creamed mixture beating well. Chill dough at least 30 minutes.

Shape dough into balls; place 2 inches apart on ungreased baking sheet. Press thumb into each cookie, leaving print. Bake at 350 degrees for 8 minutes. Spoon 1/4 teaspoon reserved cream cheese mixture into each cookie indentation and let cool completely.