Preheat oven to 400

Using a medium size mixing bowl and mixer; cream together butter and powder sugar over medium speed. Turn down mixer to low and slowly pour in brewed coffee and vanilla. mix until well incorporated. slowly Pour in Flour until mixed well. you may need to scrape the sides ones to make sure it is mixed well.

Using a 1/2 Tablespoon measurements; spoon out then roll into balls; place on cookie sheet 1/2 in apart. Lastly use your hand or bottom of a smooth glass to slightly flatten each cookie.

Place in oven and bake for 8-9 minutes; until sides are a light golden. Begin glaze while cookies are cooking.

In a small saucepan over the stove melt your butter over medium high heat, then add your brown sugar. Bring to a boil then reduce to simmer and cook for 2 minutes while stirring.

Add both the vanilla and 2 T. of coffee and heat thru for 1 more minute. Remove from heat and whisk in your Powder sugar until smooth.

While cookies are still warm but easy to handle; dip the tops of each individual cookie into your Carmel, lightly sprinkle each cookie before beginning another to ensure that the salt sticks. ( Don't over due the salt. :) )

Allow to finish setting up on a cooling rack then serve or place in air tight container to prevent from drying out.