No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Black-and-White Triangles

This recipe for black-and-white triangles can be found in Season's Eatings along with Basic Shortbread, Espresso Shortbread, Chocolate-Glazed Shortbread Fingers, Lemon-Poppy Seed Glazed Balls, and Candied Ginger Shortbread Wedges.

  • Yield: Makes 2 dozen triangles
Black-and-White Triangles

Source: Martha Stewart Living, December 2000

Ingredients

Directions

  1. Prepare 2 batches of basic shortbread, one plain and one chocolate; for chocolate, sift cocoa powder with the flour and salt.

  2. 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.

  3. Bake on a cookie sheet until firm and just starting to color, 20 to 25 minutes. Cookies will keep, in an airtight container, at room temperature for 2 weeks.

Related Topics