Espresso Shortbread Cookies

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1 1/2 cups (3/4 lb.) butter, at room temperature

1 1/4 cups powdered sugar

1 teaspoon vanilla

1/2 teaspoon salt

4 teaspoons finely ground espresso-roast coffee beans

3 tablespoons Kahlúa or other coffee-flavored liqueur

3 1/3 cups all-purpose flour

1/3 cup cacao nibs (see notes)

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