Preheat oven to 300F.

Add butter, brown sugar, icing sugar, egg and ground espresso to bowl. Stir well to combine.

Add flour, mixing well.

On floured surface, roll dough to 1/4 inch thickness and cut into desired shapes.

Place on parchment lined baking sheets leaving space between cookies.

Bake for 12 minutes, turning and rotating pans half way through.

Let cool in pan for 5 minutes then transfer to wire rack.