Gilded Chocolate Shortbread3 Reviews
“A chocolate masterpiece; chocolate shortbread with a gilded finish. These can be stored in an airtight container for up to a week.” - by Simone McKenzie
Original recipe yields 2 dozen
- 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.
Amount Per Serving (12 total)
- 271 cal
- 16.1 g
- 30.5 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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 gold d..." See moreust; instead, i rolled the cookies into small logs and dipped one end into chocolate and colored sprinkles. They were gorgeous on my christmas cookie trays and they were reallllly yummy, too!"
"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...." See more"
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