Put butter in micro proof mixing bowl. Cook on roast Medium HI for 45 seconds, or until melted. Add sugar, egg, and coffee to butter. Blend well. Add remaining ingredients. Mix. Take a piece of cardboard, approximately 11 by 14 inches. Cover with wax paper. Drop 16 rounded teaspoons of batter on waxed paper. Cook on HI for 2 1/2 to 3 minutes, or until cookies are done. Rotate cardboard one half turn during cooking time. Remove cookies to cooling rack. Repeat with remaining batter. Yield: 4 - 5 dozen You can store the batter, covered in refrigerator for up to one week.