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Ingredients

1 cup butter, softened ¾ cup confectioners' sugar ½ cup Dutch process cocoa powder 1 teaspoon vanilla extract ¼ teaspoon salt 1 ¾ cups all-purpose flour ½ cup cake flour ¼ cup confectioners' sugar 2 tablespoons 24-karat gold dust

Nutrition Info

271.5 calories carbohydrate: 30.5 g cholesterol: 40.7 mg fat: 16.1 g fiber: 1.7 g protein: 3.2 g saturatedFat: 10 g servingSize: - sodium: 158.7 mg sugar: 10 g transFat: : - unsaturatedFat: : -

In a large bowl using an electric mixer, cream the butter and 3/4 cup confectioners' sugar. Beat in the cocoa, vanilla and salt, mix until smooth. On low speed, gradually mix in the flour until fully incorporated. Refrigerate dough for at least 1 hour.
Preheat the oven to 300 degrees F (150 degrees C). Prepare a clean, dry work surface by dusting with the remaining confectioners' sugar.
Roll chilled dough out to 1/4 inch thickness and cut into shapes with a knife or cookie cutters. Place cookies onto an ungreased cookie sheet. Using a small stiff brush or flat pastry brush, lightly dust the tops of the cookies with the 24-karat gold dust. Bake cookies for 12 to 15 minutes, or until firm. Be careful not to overbake, you cannot tell by looking because of the dark color of the dough. Let the cookies cool for a few minutes on the cookie sheet before moving to a wire rack to cool completely.

2 dozen

A chocolate masterpiece;chocolate shortbread with a gilded finish. These can be stored in an airtight container for up to a week.