Makes 24 wedges Prep Time 20 minutes Baking Time 40 to 50 minutes
1/2 cup plus 2 tablespoons butter, softened 1/2 cup sugar 1 tablespoon finely ground espresso beans 1/8 teaspoon salt 1 cup all-purpose flour 1/3 cup cocoa powder 1 tablespoon coarse sugar for sprinkling
1 Preheat oven to 300ºF.
2 Using an electric mixer, cream butter, sugar, espresso, and salt just until creamy.
3 Sift together flour and cocoa powder. Add to butter mixture until just combined.
4 Divide in half and press dough evenly into 2 ungreased 9-inch round cake pans.
5 Press the tines of a fork all around the edges to make a border. Sprinkle dough with coarse sugar.
6 Bake for 40 to 50 minutes, until shortbread is firm and not shiny. Cool for 10 minutes.
7 Carefully remove from pan and with a sharp knife, cut each into 12 even wedges.
Mixing tip: Try not to overwork or overbeat the dough—a light hand produces the "short" and flaky texture ideal for this kind of cookie.