Steps

• Pour the cold butter from the fridge, cut into cubes, into the mixer glass. Add the flour and process in batches to prevent the ingredients from warming up, until you obtain a sandy mixture. Add the powdered sugar, egg, the vanilla extract and mix quickly until a ball forms.

  Weigh the dough and divide it into three equal parts. Add vanilla extract to one, unsweetened cocoa to the second, and instant and espresso coffee to the last. Knead quickly by hand to combine the ingredients without overworking to prevent warming. Alternatively, you can use the mixer: insert the shortcrust pastry inside, one part at a time with the respective ingredient to add, and blend the dough.

  Flatten the dough pieces slightly to a rectangular shape, wrap them in plastic wrap, and refrigerate for two hours.

  After resting time, transfer the three doughs to the worktop and roll them out to obtain three rectangles 1/6 inch thick and measuring approximately 8.7 x 10.2 inches.

  Layer the three doughs one on top of the other, roll them up, and then form a ball without overworking to ensure the three colors mix but do not blend completely to achieve the marble effect.

  Form dough balls weighing about 1 oz each and place them on a baking tray lined with parchment paper. Use the prongs of a fork to flatten the balls and create a pattern.

  Bake the cookies in a preheated static oven at 350°F for 25/30 minutes. Let the cookies cool well on a wire rack before serving.