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1
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes.
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2
Add the sugar, coffee, salt, and cardamom and mix on low speed until well combined.
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3
Scrape down the sides of the bowl, and then mix on medium speed until the texture is lighter in color and resembles mayonnaise, 4 to 5 minutes.
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4
Scrape down the sides of the bowl, and then add the flour.
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5
Mix on low speed just until uniform in texture.
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6
Scrape down the sides of the bowl and mix on low speed for 1 minute.
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7
Gather the dough into a ball, transfer to a piece of plastic wrap, cover with a second piece of plastic wrap, and flatten to form a rectangle measuring 7 by 10 inches and about 1/2 inch thick.
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8
Wrap tightly and refrigerate for at least 3 hours and up to 5 days.
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9
Preheat the oven to 350F.
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10
Line a baking sheet with parchment paper.
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11
Cut the dough into small rectangles measuring 1 by 2 inches, and place the cookies on the lined baking sheet, spacing them at least 1 inch apart.
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12
Bake for about 18 minutes, until golden around the edges, rotating the pan midway through the baking time.
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13
Brush the tops with olive oil immediately out of the oven.
