This chocolate/vanilla shortbread uses the Basic Shortbread recipe as its base.
- Servings: 24
- Yield: Makes 2 dozen triangles
Source: The Martha Stewart Show, December Fall 2008
- 2 batches Basic Shortbread
- 1/2 cup unsweetened cocoa powder
Prepare 2 batches of basic shortbread, one plain and one chocolate; for chocolate, sift cocoa powder with the flour and salt.
Form each dough into a disk; wrap in plastic and refrigerate for at least an hour (or overnight). Roll out plain dough to 1/4-inch thickness; roll out chocolate dough to 1/4-inch thickness. Place plain dough on top of chocolate dough. Cut into 1 1/2-by-3-inch triangles; refrigerate 20 minutes.
Bake on a cookie sheet until firm and just starting to color, 20 to 25 minutes.