Espresso Shortbread Cookies

Ingredients

• 0.8 lb butter at room temperature
• 0.3 cup cacao nibs (see notes)
• 3.3 cups flour all-purpose
• 4 teaspoons ground espresso-roast coffee beans finely
• 3 tablespoons kahlua 
• 1.3 cups powdered sugar 
• 0.5 teaspoon salt 
• 1 teaspoon vanilla 

Equipment

• bowl
• baking sheet
• oven
• blender
• plastic wrap
• wax paper

Directions

1. Preheat oven to 32
2. In a large bowl, use a mixer to beat together butter and sugar until light and fluffy.
3. Add vanilla, salt, espresso grounds, and Kahla. Beat to combine.
4. Add flour and cacao nibs and mix until well blended.
5. Form dough into two 1 1/2-inch-thick logs, cover with plastic wrap or wax paper, and chill at least 2 hours or overnight.
6. Cut chilled dough into 1/4-inch-thick slices and lay slightly apart on ungreased cookie sheets.
7. Bake until cookies are browned on the bottom but not the top, 15 to 20 minutes.
8. Transfer to a rack to cool.