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. Prepare a clean, dry work surface by dusting with the remaining confectioners' sugar.
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. Let the cookies cool for a few minutes on the cookie sheet before moving to a wire rack to cool completely. Please review our Legal Notice and Privacy Policy .