Cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes. Gradually mix in the all-purpose flour until a smooth dough forms. Chill in the refrigerator for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to approximately 1/8 inch thick. Use a cookie cutter to cut out circles.

Place a small spoonful of caramel in the center of each circle. Fold the edges toward the center to create a triangular shape, pinching the corners to secure the filling.

Preheat your oven to 350°F (175°C). Place the shaped cookies on a baking tray lined with parchment paper and bake for 15-20 minutes until golden brown.

Let the cookies cool on a wire rack for about 10 minutes. Dip the tops into melted chocolate and sprinkle with edible gold for an extra touch.