- 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.
Per Serving: 271 calories; 16.1 30.5 3.2 41 159 Full nutrition
ReviewsRead all reviews 3
Shortbread by its very nature is bland. Minimal ingredients..a very simple recipe. This is an EXCELLENT shortbread recipe. It was delicious and very easy to work with. I opted not to use the ...
Sorry, but these were really bland, there is very little flavor. They just seem like they're missing something. Maybe I the problem was with my expectations.