1. In a bowl, cream together the butter and sugar.

2. In another bowl, whisk flour and salt.

3. Gradually add flour to sugar butter mixture a little at a time until just combined. The mixture will be crumbly but still hold together when pinched.

4. Flour a work surface and pour crumble mixture on top. Work cookie dough into a round circular disc. Place cookie dough in plastic wrap and refrigerate for 1 hour.

5. Preheat oven to 350 degrees.

6. Roll out dough on floured surface and using a clover cookie cutter, cut out cookies. Place cookies on a nonstick or parchment lined baking sheet. Bake for 15 to 17 minutes or until the edges of the cookies are lightly browned.

For the glaze

1. In a bowl, combine powdered sugar and milk, vanilla and 3 drops of green food coloring depending on how dark you prefer). Mix well to combine. Add more or less milk or sugar depending on the thickness of glaze desired.

2. Dip cooled cookie tops in glaze and place on baking rack to set.

3. Sprinkle with edible gold dust (optional).