This spritz cookie tastes like your fancy latte order at the coffee shop thanks to the addition of coffee powder in the dough and a coffee-cream frosting. Serve them side-by-side for the best possible start to your day.
In a small bowl stir together espresso powder and 1 Tbsp. hot water. Set aside.
Preheat oven to 375°F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add sugar, baking powder, and 1/4 tsp. salt. Beat until combined, scraping bowl as needed. Beat in egg, vanilla, and espresso mixture. Beat in flour until thoroughly combined.
Force unchilled dough through a cookie press onto an ungreased cookie sheet. Bake 6 minutes or until edges are firm. Let cool on a wire rack. Dip tops in or spread with Coffee Cream Icing; sprinkle as desired with glitter, sugar, luster dust, and/or instant espresso coffee powder. Makes 96 cookies.
In a large bowl beat butter with a mixer on medium 30 seconds. Beat in marshmallow creme and vanilla just until combined. Beat in cocoa powder and instant espresso coffee powder. Beat in powdered sugar and enough milk to make dippable.