I made this exactly according to the recipe and I agree with Kim. I added the egg yolk and cinnamon and it came together quite well. Without that it NEVER would have made a moldable mixture. If Martha's crew ever reads these comments, they might choose to try it again and revise the recipe. Thanks for the useful comments girls. You saved my cookie!

These cookies are so delicious. I've made them with dutch-process cocoa and regular cocoa - both are great. The cookie is light and crisp with a deep chocolate flavor. The dough rolls easily after being chilled for 30 minutes. I highly recommend this recipe!

These are great with the following adjustments -- add an egg yolk to solve the dryness problem, add a teaspoon of cinnamon to solve the bland problem, and skip the cookie cutter and just use a knife to cut a diamond pattern in the rolled out dough. They taste great, look great and are ridiculously easy to make. MUST USE dutch process cocoa and must use a food processor.

These cookies are horrible. Very bitter and dry. I was emberassed when my husband tried one and spit it out. Very disappointing.

I made these cookies and they were totally dry and won't stay together. Does it make difference that I used a hand mixer instead of a food processor?

These were awesome cookies to make and eat! A hit with those I gave to as Christmas gifts, along with the lime flower cookies and apricot windows featured here on Martha Stewart.

This was my favorite cookie this Christmas. It has a smooth, chocolate and butter taste. I had trouble getting the while chocolate to the right consistency for a thin drizzle, so I just covered the tops with it and they were pretty and delicious.

This was a bit too dry, however if you ad just a dab of vegatable oil they are perfect. This would make a great crust of a cheese cake! :)

has intense chocolate flavor! i used hershey's cocoa powder. if you like chocolate flavored cookies, this is it.

If you leave out the cocoa you might want to add some extra flour.

Making without a food processor: Sift and/or whisk dry ingredients together. Cut in cold butter with a handheld pastry blender or cutter (can also use two knives) until coarse pea-sized bits of dough form and all dry ingredients are incorporated. Drizzle vanilla over dough and mix with a fork until dough comes together into a large ball. Don't overwork dough. Continue to Step 2. If dough is too soft to roll out, wrap in saran wrap or wax paper and refrigerate for 30 minutes. Agree using Droste.

Droste is another brand and it's actually really dark and good, but any of these will work. I don't have a food processer - anyone got any suggestions on how to make these without ????

I have found it in the coffee/hot chocolate aisle. Good Luck!

I have found it in the coffee/hot chocolate aisle. Good luck.

I am never able to find Dutch Process cocoa. What are the brands? I only dind Hershey's or Ghiradelli's. Any suggestions?

I doubled this recipe without problem.
I would definitely add mint next time as they are fairly dry/tasteless without a flavor added. These are just 'okay', not great. Easy to make though :)

Ladies, you can double, triple most recipes, just follow
the measurements to the letter. You can also just
pat the dough out and use any cookie cutter that
you like. Rolling out snortbread is not as touchy
as with thinner types of dookies. Add any
flavoring you like also. You are limited by your
own imagination when you are coking or baking.
Just follow a recipe the first time, then have
fun with your own touches......ENJOY baking....

Since I love to bake cookies but not roll out...I think i will make balls and flatten them out instead with a glass....thanks

hi

hi

Can this recipe be doubled (or tripled)?

What about adding mint extract? I always loved chocolate and mint and with the white chocolate. Might be nice.

You absolutely could leave the cocoa out. It would be a regular shortbread cookie then.

Would there be any problem with leaving out the cocoa in the recipe?