Chocolate‑Dipped Brown Sugar Shortbread with Gold Dust
Buttery brown sugar shortbread cookies dipped in rich chocolate and finished with edible gold dust—an elegant treat perfect for festive occasions or refined dessert trays.
- Prep Time: 15 minutes (plus chilling time)
- Cook Time: 12–15 minutes
- Total Time: 1 hour
- Yield: 24–30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1/2 cup brown sugar (light or dark)
- 2 cups all-purpose flour
- 1/4 cup cornstarch (optional, for tenderness)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 6 oz dark or semi-sweet chocolate (for dipping)
- Edible gold dust or luster dust
Instructions
- Cream softened butter and brown sugar together until light and fluffy. Add vanilla extract if using.
- Sift together flour, cornstarch, and salt, then gradually mix into the creamed mixture until just combined.
- Roll dough into a log about 1.5–2 inches in diameter, wrap in parchment paper, and chill until firm (at least 30 minutes).
- Preheat oven to 325 °F (163 °C). Slice chilled dough into 1/4-inch rounds and place on a parchment-lined baking sheet.
- Bake for 12–15 minutes until edges are lightly golden. Cool completely on a wire rack.
- Melt chocolate in a microwave or double boiler. Dip each cooled cookie halfway and place on parchment paper.
- While chocolate is still wet, lightly brush dipped section with edible gold dust.
- Allow chocolate to set completely before serving or storing.
Notes
- Chill dough thoroughly for clean slices and reduced spread.
- Use high-quality chocolate for a smoother dip and richer flavor.
- Gold dust is optional but adds a luxurious finish.
- Store cookies in a cool place to avoid chocolate smudging.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg