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In a mixing bowl, combine softened butter, salt and sifted icing sugar. Using a mixer, beat until the butter turns pale yellow.
Combine instant coffee granules and water in another bowl. Mix until it turns into a paste.
Combine the coffee paste with the butter mixture. Continue mixing until it combines evenly.
Sift cocoa powder, corn starch and all flour into the coffee butter mixture. Mix using a spatula. Do not over-knead dough by mixing vigorously. Stop once dough is combined evenly.
Fill one piping bag with the cookie dough. To prevent the piping bag from bursting, place it into another piping bag with the desired piping nozzle.
Pipe dough onto a tray lined with baking paper. This yields approximately 24 pcs. Refrigerate the piped dough for at least 30 mins to better maintain its shape during baking.
Bake at 150 degrees Celsius in a preheated oven for 35 minutes. Rotate the tray midway through to ensure even baking. Cool to room temperature before storing in an airtight container.