2/3 cup sugar
1/4 tsp salt
2 1/4 cups all purpose flour
2 Tbsp finely ground coffee espresso or french roast Use less for a more subtle effect.
1 Tbsp ground cardamom use less for a more subtle effect.
Chocolate coating:
8 oz bittersweet chocolate chips, or cut in small pieces
1 tsp vegetable oil
Set oven to 350F. Put the sugar in the bowl of a stand mixer and add the butter and salt. Mix together until combined. It doesn't have to be completely smooth. Mix in the flour, cardamom, and ground coffee until the dough just comes together. Pull the dough together with your hands and set on a floured surface. Roll out to about 1/4 inch. Cut out the cookies using your preferred cookie cutter, I used a 2" round. Transfer the cookies to a parchment lined baking sheet and bake for about 10 minutes. Let cool slightly before transferring to a cooling rack. To make the chocolate coating, put the chocolate and vegetable oil in a small Pyrex measuring cup and microwave for 30 seconds. Stir. Microwave for another 30 seconds. Stir until melted. Dip half of each cooled cookie in the chocolate, and let the excess drip off. Set the cookies down on parchment paper to harden.