Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

In a medium mixing bowl, whisk together the all-purpose flour, finely ground espresso beans, and salt.

In a large bowl, beat together the unsalted butter, granulated sugar, and powdered sugar until light and fluffy.

Add the vanilla extract to the creamed mixture, then gradually incorporate the dry ingredients.

Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the chilled dough to about ¼ inch thick and cut into desired shapes.

Bake for 12-15 minutes until lightly golden around the edges.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack.