Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a stand mixer, mix 1 cup of room temperature unsalted butter and ½ cup of granulated sugar on medium speed until light and fluffy, about 3 minutes.

Add a pinch of salt, 2 cups of all-purpose flour, 2 tablespoons of ground coffee, and 1 teaspoon of ground cardamom to the mixture. Mix on low speed until just combined.

Transfer the dough onto a lightly floured surface and roll it out to about ¼-inch thickness. Chill for 10 minutes if too soft.

Use a 2-inch round cutter to stamp out cookies and place them on the prepared baking sheets, spacing them about 1 inch apart.

Bake for about 10 minutes or until the edges are golden brown. Allow to cool on the sheet for a few minutes before transferring to a wire rack.

Melt ½ cup of bittersweet chocolate with 1 tablespoon of vegetable oil in a microwave-safe bowl in 30-second bursts until smooth and glossy.

Dip half of each cooled cookie into the melted chocolate and place back on the parchment-lined baking sheet.

Let the coated cookies set at room temperature until the chocolate hardens. For quicker results, refrigerate for 15 minutes.

Enjoy your Turkish Coffee Shortbread Cookies with a cup of freshly brewed coffee!