Preheat oven to 375°F. In a large bowl, cream butter, shortening, and sugar until light and fluffy. Add the egg, espresso powder, and maple syrup and beat until combined. Sift the flour, baking powder, and salt into a separate bowl, then gradually beat into the creamed mixture.

Pack the dough into a cookie press fitted with a disk of your choice or a pastry bag fitted with a tip of your choice. Press the dough into your desired shape onto ungreased baking sheets, keeping cookies 1 inch apart. Bake 7-8 minutes or until bottoms are light brown. Remove from pans to wire racks to cool.

Consume immediately or freeze cookies in freezer containers. To use, thaw in the covered containers.