Crackly Coffee Shortbread
Makes ~12 cookies
1 cup flour
1 stick unsalted butter (1/2 cup)
1/4 cup powdered sugar
1 tbsp roasted whole coffee beans, plus extra for garnish
1/2 tsp vanilla
Cream the butter and sugar together in a mixing bowl. If you don't cream them and instead just mix them, you will get a denser cookie. With a mortar and pestle, grind down the coffee beans to a size bigger than granulated sugar (if you like crunch) or finer (if you don't). Incorporate the coffee and vanilla into the mixing bowl. Add flour and mix until the dough goes back to being a dough, not a bunch of clumps of butter and flour. You may need to "knead" the dough a little by hand if mixing via spoon.
Take a portion of dough about the size of my thumb, or about 1/12th of the dough, and roll into a ball. Flatten between palms of hands and place on a baking sheet. Garnish each cookie with a bean or two (optional) and maybe a fancy design (also optional). Turn oven to 350 and while that is heating, place the cookies in the fridge (not optional in the slightest). After no less than 10 minutes in the fridge, and if the oven is heated, bake for 22 minutes or until the edges have taken a very light browning.