Dissolve instant coffee in warm water. Beat butter and brown sugar in large bowl.
Add egg, vanilla, and coffee to sugar mixture, until throughly mixed.
Mix in flour, baking powder, cinnamon, and nutmeg.
Divide dought into 2 equal parts. Shape each half into 7-inch long roll by 1/2 inch wide (I generally use the width of 2 fingers).
Use a sheet either of Parchment Paper or Wax Paper for each roll of dough.
Roll dough (it will be sticky though, may use a little extra flour for rolling dough) into chocolate sprinkles, pressing lightly.
Wrap tightly. Refrigerate at least 1-1/2 hours or more.
Pull cookie dough out of refrigerator. Heat oven to 375 F.
Cut cookie dough roll into 1/4-inch slices.
Place slices 1/2 inch apart on ungreased baking sheet or stoneware.
Bake 6 to 9 minutes or until set. Cool on Rack.
BAKER'S NOTE: May substitute Starbucks Mocha powder, instead of instant coffee. Added Bonus - add Mini-Chocolate Chips to dough. YUM!
BAKER'S NOTE: Instead of rolling dough into a log, use a Small Scoop (1 T measurement) and scooping your cookie dough into balls, then roll into chocolate sprinkles. May take 2 or 3 minutes more to bake though! Enjoy!! :)