Directions

1. 1. Sift the flour, cocoa, and salt into a medium bowl.
2. 2. Beat the butter, confectioners' sugar, and vanilla in a large bowl with an electric mixer at high speed until creamy.
3. 3. Mix in the dry ingredients to form a smooth dough.
4. 4. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
5. 5. Preheat the oven to 300oF/150°C/gas 2.
6. 6. Set out a cookie sheet.
7. 7. Lightly dust a work surface with confectioners' sugar and roll out the dough to a thickness of 1/4 inch (5 mm).
8. 8. Use a 3-inch (8-cm) cookie cutter to cut out the cookies. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.
9. 9. Use a spatula to transfer the cookies to the cookie sheet.
10. 10. Lightly brush the tops with the gold dust.
11. 11. Bake for 12-15 minutes, or until firm to the touch.
12. 12. Transfer to racks to cool.