Gilded Chocolate Shortbread Recipe

Ingredients <br>- 1 cup butter, softened <br>- ¾ cup confectioners' sugar <br>- ½ cup Dutch process cocoa powder <br>- 1 teaspoon vanilla extract <br>- ¼ teaspoon salt <br>- 1 ¾ cups all-purpose flour <br>- ½ cup cake flour <br>- ¼ cup confectioners' sugar <br>- 2 tablespoons 24-karat gold dust <br><p></p>Directions <br>step 1: 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. <br>step 2: Preheat the oven to 300 degrees F (150 degrees C). Prepare a clean, dry work surface by dusting with the remaining confectioners' sugar. <br>step 3: 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. <br>

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

Directions
step 1: 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.
step 2: Preheat the oven to 300 degrees F (150 degrees C). Prepare a clean, dry work surface by dusting with the remaining confectioners' sugar.
step 3: 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.

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