Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
- Beat in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently bring it together. You can either roll it out to about 1/2 inch thickness and cut shapes, or form it into a log, wrap in plastic wrap, and chill for 30 minutes before slicing.
- Place the cut or sliced cookies onto the prepared baking sheets.
- Bake for 18-20 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, lightly brush or sprinkle the edible gold dust over the cookies for a decorative finish.
Notes
Store cooled shortbread in an airtight container at room temperature for up to a week.