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. 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. 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. 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.