Espresso Shortbread

Ingredients:
1 cup (2 sticks) unsalted butter
3/4 cup confectioners' sugar, sifted
1/2 teaspoon vanilla extract
2 cups cake flour (not self-rising), sifted
2 T finely ground espresso
pinch salt
2 T coarse sanding sugar

Preparing the shortbread:
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add vanilla. With mixer on low speed, slowly add flour, espresso and salt. Mix until well combined.

Pat the dough into a round and cover with plastic wrap. Refrigerate until firm, at least 2 hours and up to overnight.

Preheat oven to 325 degrees F. Gently roll the dough on a minimally floured surface (just enough to make sure it doesn’t stick and make sure your rolling pin has a nice dusting of flour as well) and roll until about 1/4 inch thick. Dough should be very cool.

Using a cookie cutter of your choice, place your shapely shortbread on a parchment-lined baking pan. Space evenly even though shortbread doesn't really spread but leave enough room, just in case.

Chill the dough once more before baking to ensure the cookies keep their shape. Bake until they are slightly brown.