2 tablespoons instant coffee granules
1 teaspoon water
½ cup butter or margarine, softened
1 3-ounce package cream cheese, softened
¾ cup sugar
1 egg
1 teaspoon vanilla extract
2½ cups self-rising flour
1 egg white beaten with 1 tablespoon water
Creamy Icing (below)

Preheat oven to 350°F.

In a large mixing bowl, combine coffee and water; stir until dissolved.  Add butter, cream cheese, and sugar; beat until light and fluffy.  Add egg and vanilla; beat well.  Stir flour into creamed mixture until well combined.  Divide the dough into 30 equal pieces; keep half of the pieces chilled until ready to use.  With hands, roll each piece into a 9-inch rope; twist 2 ropes together and form into canes or wreaths.  Place on UNGREASED cookie sheet.  Brush with egg white mixture.

Bake 10 to 12 minutes or until golden brown.  Cool for 1 minutes.  Remove from cookie sheet; cool on a wire rack.  Spread with Creamy Icing.

CREAMY ICING

1 cup confectioners’ sugar
1½ teaspoons vanilla extract
1 to 2 tablespoons water

In a small bowl, combine all ingredients, mixing until of drizzling consistency.

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