Martha Stewart's Espresso Shortbread Headstones

1. 1

   Whisk together flour, salt, and espresso in a large bowl; set aside.

2. 2

   Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy, about 3 minutes.

3. 3

   Beat in vanilla.

4. 4

   Beat in flour mixture.

5. 5

   Transfer dough to plastic wrap.

6. 6

   Flatten into a disk; wrap.

7. 7

   Refrigerate until firm, at least 1 hour or overnight.

8. 8

   Preheat oven to 275 degrees.

9. 9

   Photocopy the template on this page, and cut it out.

10. 10

    On a lightly floured work surface, roll out dough to 1/8 inch thick.

11. 11

    Using template and a paring knife, cut dough into 12 headstones.

12. 12

    Transfer to a parchment-lined baking sheet.

13. 13

    Refrigerate 30 minutes.

14. 14

    Bake cookies until set but not browned, 25 to 30 minutes.

15. 15

    Transfer to a wire rack, and let cool completely.

16. 16

    Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.

17. 17

    Let stand until cool but not stiff.

18. 18

    Transfer to a pastry bag fitted with a very small plain round tip, such as an Ateco #2, or to a parchment-paper cone.

19. 19

    Pipe desired design on cookies.

* Per serving · 4 servings · Values may vary.

No additional tips available.