Espresso Shortbreads

Directions

1. 1
   Preheat the oven to 350 and line a large baking sheet with parchment paper.
2. 2
   In a stand mixer fitted with the paddle, beat the butter with the confectioners and granulated sugars until fluffy.
3. 3
   Add the flour, espresso powder and salt and beat until just combined.
4. 4
   Scrape the dough onto a work surface and pat into a disk.
5. 5
   Wrap in plastic and refrigerate until just firm, about 30 minutes.
6. 6
   On a lightly floured work surface, roll out the dough 1/8 inch thick.
7. 7
   Using a 2 1/2-inch round cookie cutter, stamp out cookies and transfer them to the prepared baking sheet.
8. 8
   Sprinkle with turbinado sugar.
9. 9
   Bake for 15 to 18 minutes, until the cookies are just firm to the touch and golden at the edges; rotate the baking sheet halfway through baking.
10. 10
    Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a rack to cool completely.