In a mixing bowl, cream butter, sugars and coffee granules with a mixer. By hand, stir in flour and salt. If dough seems soft, refrigerate it for 30 minutes, then let stand at room temperature for 5 minutes before rolling out. You can also roll the dough between pieces of parchment paper.

On a lightly floured surface, roll dough to ¼-inch thickness. Cut with floured 2 to 3-inch cookie cutters in shape of our choice.

Place 2 inches apart on ungreased cookie sheets.

Bake at 300 degrees for 20-22 minutes or until set. Cool for 2 minutes on baking sheet. Remove from baking sheets to wire racks to cool completely.

Melt chocolate chips, with 1 teaspoon shortening for each half-cup, in microwave or stove top. I like to melt in a small pan on stove top very low heat, stirring constantly until melted. Drizzle each cookie with melted chips, using both white chocolate and chocolate.

Makes 3 dozen.