A chocolate masterpiece; chocolate shortbread with a gilded finish. These can be stored in an airtight container for up to a week.
Servings:12
Ingredients:
- 1 cup(or 225g) butter, softened
- 3/4 cup(or 90g) confectioners’ sugar
- 1/2 cup(or 45g) Dutch process cocoa powder
- 1 teaspoon(or 5ml) vanilla extract
- 1/4 teaspoon(or 2g) salt
- 1 3/4 cups(or 220g) all-purpose flour
- 1/2 cup(or 70g) cake flour
- 1/4 cup(or 30g) confectioners’ sugar
- 2 tablespoons(or 2g) 24-karat gold dust
Directions:
- 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.
