1 small chocolate cookie sheet
2 tablespoons water
1/2 cup instant coffee powder
1/2 cup espresso with milk powder
1/2 cup heavy cream
1/2 cup white sugar
1 egg
1/4 cup milk
In a small saucepan over medium heat, mix coffee, espresso, cream cheese, and sugar. Cook over medium heat until the mixture becomes creamy. Remove from heat and stir in the egg and milk.
Spread chilled mixture evenly over unmated cookies. Set in a large bowl and refrigerate dough for 25 minutes. Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into inches mode, using a glass or cookie cutter. Place cookies 2 inches apart onto cookie sheets.
Bake 25 minutes in the preheated oven, then reduce temperature to 350 degrees F (175 degrees C) and bake for 12 to 15 minutes, until edges start to brown. Cool completely on wire racks.