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Espresso Doily Cookies

Use aspic cutters, essentially tiny cookie cutters, to create doily patterns.

  • yield: Makes about 25 cookies


  • 2 tablespoons espresso beans, crushed
  • 1/4 cup whole milk
  • 6 ounces (1 1/2 sticks) butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon pure coffee extract
  • 2 cups all-purpose flour, sifted, plus more for surface
  • 1/2 teaspoon salt


  1. Step 1

    Heat espresso beans and milk in a small saucepan until the milk begins to simmer. Remove from heat, and let stand for 15 minutes. Strain, and discard espresso beans.

  2. Step 2

    Meanwhile, cream butter and sugar until light and fluffy. Add extracts. Mix flour and salt in a small bowl. Reduce speed to low, and add flour mixture in 2 additions, alternating with espresso-infused milk, and beating just until dough forms. Shape into a disk, wrap in plastic, and refrigerate until firm, about 30 minutes (or up to 2 days).

  3. Step 3

    Preheat oven to 325 degrees. Cut dough in half. On lightly floured parchment, roll out each piece slightly thicker than 1/8 inch. Using scallop-edged or fluted round cutters, cut out cookies, and place on a baking sheet 1 inch apart. Freeze until firm, about 10 minutes.

  4. Step 4

    Remove from freezer, and cut out doily patterns in centers of cookies using aspic cutters; discard scraps. (If the dough begins to soften, return cookies to freezer until firm.) Bake until edges are set, 12 to 15 minutes. Let cool on a wire rack. Cookies will keep, covered, for up to 5 days.

Martha Stewart Living, December 2008

Reviews (2)

  • 19 Dec, 2008

    How I find the smaller aspic cutters in the shape of tear drop and leaf shapes? I can't find anywhere?

  • 24 Nov, 2008

    Great recipe Martha. This was a great idea for my women's church group. It took me a little bit to find the aspic set but I finally got one from The looked just like dollies. Thanks for the idea.

    A loyal fan,