Espresso Shortbread Cookies

Ingredients

• 1 cup butter softened
• 0.5 cup chocolate-covered espresso beans chopped
• 2 cups flour all-purpose
• 0.5 cup granulated sugar 
• 1 tablespoon ground espresso beans finely
• 1 teaspoon sea salt 
• 0.5 cup sugar divided
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• plastic wrap
• stand mixer
• wax paper

Directions

1. Beat first 3 ingredients at medium speed with a heavy-duty electric stand mixer 2 to 3 minutes or until light and fluffy. Stir in vanilla.
2. Stir together flour and next 2 ingredients in a medium bowl. Gradually add to butter mixture, beating just until blended; stop to scrape bowl as needed. (Do not overmix.)
3. Divide dough in half. Turn 1 dough portion out onto wax paper, and shape into a 10- x 2-inch log.
4. Sprinkle log with 3 Tbsp. Demerara sugar, and roll log back and forth to adhere. Repeat with remaining dough portion and 3 Tbsp. Demerara sugar. Wrap logs in plastic wrap, and chill 2 to 3 hours.
5. Preheat oven to 35
6. Cut chilled dough into 1/4-inch-thick slices, and place 1 inch apart on 2 lightly greased baking sheets.
7. Sprinkle 1 1/2 tsp. Demerara sugar over cookies on each sheet.
8. Bake, in batches, at 350 for 12 to 15 minutes or until golden around edges, switching baking sheets halfway through.
9. Transfer to wire racks; cool 5 minutes.
10. Serve immediately, or cool completely. Store up to 4 days.