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Cocoa Shortbread Diamonds

These cookies are perfect when paired with a cold glass of milk. To decorate, use a spoon to drizzle the melted white chocolate, or a resealable plastic bag with a snipped corner.

  • yield: Makes about 14

Ingredients

  • 1 cup all-purpose flour, plus more for work surface
  • 1/2 cup confectioners sugar
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1/4 teaspoon coarse salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 teaspoon pure vanilla extract
  • 2 ounces best-quality white chocolate, coarsely chopped

Cook's Note

Cookies can be stored in a single layer in an airtight container at room temperature up to 3 days.

Directions

  1. Step 1

    Preheat oven to 300 degrees. Pulse flour, sugar, cocoa powder, and salt in a food processor to combine. Add butter and vanilla, and process until mixture comes together. Shape the dough into a ball.

  2. Step 2

    Roll out dough on a lightly floured surface to 1/4 inch thick; cut out shapes with a 3 1/2-by-2 1/2-inch diamond-shape cookie cutter. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake cookies until firm to the touch, 20 to 25 minutes. Let cookies cool completely on wire racks.

  3. Step 3

    Melt white chocolate, stirring, in a heatproof bowl set over a pan of simmering water. Drizzle chocolate over tops of cookies. Let set before serving, about 30 minutes.

Source
Holiday Cookies 2005, Special Issue Holiday 2005

Reviews (25)

  • 11 Aug, 2013

    There's a big mistake in this recipe. It is definitly not "300 degrees" but 300 degrees "Farenheight"!! We don't all have a oven in Farenheight. All my cookies are burnt, even though I thought it was weird, I know best to follow the recipe exactly. Thanks for nothing.

  • 19 Nov, 2011

    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!

  • 2 Jul, 2011

    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!

  • 9 Dec, 2010

    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.

  • 3 Dec, 2010

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

  • 17 Feb, 2010

    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?

  • 5 Jan, 2009

    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.

  • 31 Dec, 2008

    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.

  • 29 Dec, 2008

    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! :)

  • 24 Dec, 2008

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

  • 23 Nov, 2008

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

  • 23 Nov, 2008

    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.

  • 23 Nov, 2008

    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 ????

  • 22 Nov, 2008

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

  • 22 Nov, 2008

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

  • 22 Nov, 2008

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

  • 21 Nov, 2008

    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 :)

  • 21 Nov, 2008

    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....

  • 21 Nov, 2008

    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

  • 21 Nov, 2008

    hi

  • 21 Nov, 2008

    hi

  • 21 Nov, 2008

    Can this recipe be doubled (or tripled)?

  • 21 Nov, 2008

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

  • 21 Nov, 2008

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

  • 21 Nov, 2008

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