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Espresso Shortbread Tombstone Cookies


2 cups all-purpose flour, plus more for dusting ½ teaspoon salt 1 teaspoon finely ground espresso 8 ounces (2 sticks) unsalted butter, softened ⅔ cup confectioners' sugar, (sifted, then measured) 1 teaspoon pure vanilla extract 3 ounces semisweet chocolate, chopped

Nutritional information

No nutrition information available


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. Beat in vanilla. Beat in flour mixture. Transfer dough to plastic wrap. Flatten into a disk; wrap. Refrigerate until firm, at least 1 hour or overnight. 3. Preheat oven to 275 degrees. On a lightly floured work surface, roll out dough to ⅛ inch thick. Using a tombstone shaped template (about 3" by 2") and a paring knife, cut dough into 12 headstones. Transfer to a parchment-lined baking sheet. Refrigerate 30 minutes. 4. Bake cookies until set but not browned, 25 to 30 minutes. Transfer to a wire rack, and let cool completely. 5. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Let stand until cool but not stiff. Transfer to a pastry bag fitted with a very small plain round tip, such as an Ateco #2, or to a parchment-paper cone. Pipe desired design on cookies.