Prepare the Shortbread Base: Preheat the oven to 300°F. Spray and line a 9″ x 13″ with parchment paper; set aside. In a medium bowl, sift together the flour, sage, and ground coffee; set aside. In the bowl of a stand mixer or with a hand mixer, cream together the butter and sugar for about 3-5 minutes until light and fluffy. Add in the vanilla and mix to combine. Add the dry ingredients 1/2 at a time, mixing until the dough comes together. Using your hands, flatten the dough evenly into the prepared pan. Using a fork, poke holes into the dough. Bake 35-40 minutes or until the edges turn golden brown. Allow to cool.*