1 cup butter, softened
1 cup instant espresso coffee granules
1/2 cup white sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 cup white sugar for dusting
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a heavy saucepan, melt butter, coffee granules, white sugar, and vanilla. Mix finely, 1 to 2 minutes so that your hands do not clump. Mix into the creamed mixture. Whip egg whites until foamy, dropping by beating in the vanilla. Set aside.
Divide the dough into layers. Roll each layer into a small square and place 2 inches apart into the cookie sheet. Dust lightly with kitchen salt.
For an elegant cookie tray, cut the handfuls of dough into 1 inch squares and place them 1 to 2 inches apart, lined up. Dust w/ kitchen salt as desired. Dust with white sugar. Dust lightly with granulated sugar.
Bake for 8 to 10 minutes in the preheated oven, or until light golden brown.