Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Espresso Shortbread Headstones Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 5, 2020 Print Rate It Share Share Tweet Pin Email Photo: Sang An Yield: 1 dozen These creepy cookies can be baked one day ahead of Halloween party. Store them in single layers in airtight containers at room temperature. Ingredients 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 Directions Whisk together flour, salt, and espresso in a large bowl; set aside. 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. Preheat oven to 275 degrees. Photocopy the template on this page, and cut it out. On a lightly floured work surface, roll out dough to 1/8 inch thick. Using template and a paring knife, cut dough into 12 headstones. Transfer to a parchment-lined baking sheet. Refrigerate 30 minutes. Bake cookies until set but not browned, 25 to 30 minutes. Transfer to a wire rack, and let cool completely. 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. Cook's Notes The chocolate can also be melted in a microwave oven. Place chopped chocolate in a glass dish, and microwave on high for two minutes, stirring once halfway through. Rate it Print