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Dissolve the coffee or espresso granules in hot water. Set aside.
In a large bowl, cream together softened butter and icing sugar until light and fluffy, approx 2 mins.
Mix in the salt, vanilla essence, and coffee.
Fold in the flour until a dough is formed. Transfer to a piping bag with a desired tip and pipe on a non-stick baking tray without parchment paper. Refrigerate for 5 – 10 minutes if its too soft.
Bake at 160C for 18 minutes until crispy. The cookies will be nicely golden brown.
Serve and enjoy! Do let it cool completely before storing in an airtight container.