Martha Stewart's Espresso Shortbread Headstones

• 2 cups all-purpose flour, plus more for dusting
• 12 teaspoon salt
• 1 teaspoon finely ground espresso
• 8 ounces unsalted butter, softened
• 23 cup confectioners' sugar (sifted, then measured)
• 1 teaspoon pure vanilla extract
• 3 ounces semisweet chocolate, chopped

1. Whisk together flour, salt, and espresso in a large bowl; set aside.
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. Beat in vanilla.
4. Beat in flour mixture.
5. Transfer dough to plastic wrap.
6. Flatten into a disk; wrap.
7. Refrigerate until firm, at least 1 hour or overnight.
8. Preheat oven to 275 degrees.
9. Photocopy the template on this page, and cut it out.
10. On a lightly floured work surface, roll out dough to 1/8 inch thick.
11. Using template and a paring knife, cut dough into 12 headstones.
12. Transfer to a parchment-lined baking sheet.
13. Refrigerate 30 minutes.
14. Bake cookies until set but not browned, 25 to 30 minutes.
15. Transfer to a wire rack, and let cool completely.
16. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
17. Let stand until cool but not stiff.
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. Pipe desired design on cookies.

flour, salt, ground espresso, unsalted butter, sugar, vanilla, semisweet chocolate

Taken from www.food.com/recipe/martha-stewarts-espresso-shortbread-headstones-390556 (may not work)