Gilded Chocolate Shortbread
A chocolate masterpiece; chocolate shortbread with a gilded finish. These can be stored in an airtight container for up to a week.
- Serves: 2 persons
- 1cup butter, softened
- ¾cup confectioners' sugar
- ½cup Dutch process cocoa powder
- 1teaspoon vanilla extract
- ¼teaspoon salt
- 1¾ cups all-purpose flour
- ½cup cake flour
- ¼cup confectioners' sugar
- 2tablespoons 24-karat gold dust
Step 1In 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 2Preheat the oven to 300 degrees F (150 degrees C). Prepare a clean, dry work surface by dusting with the remaining confectioners' sugar.
Step 3Roll 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.