New This Month

White Chocolate, Hazelnut, and Cherry Triangles


Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.

  • Yield: Makes about 10 dozen

Source: Martha Stewart Living, December 2010


  • Chocolate Cookie Dough
  • 1/2 cup chopped white chocolate
  • 1/2 cup chopped toasted hazelnuts
  • 1/2 cup dried cherries


  1. Once the flour is incorporated according to dough recipe, beat in white chocolate, hazelnuts, and cherries. Divide dough into 2 pieces. Shape each into a 10-inch-long triangular shape. Wrap in parchment. Refrigerate until very firm, about 2 hours.

  2. Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

Reviews Add a comment

  • Hexelein
    29 NOV, 2012
  • LeonardoDaVinciItaly
    13 DEC, 2011
    wowwwww wonderful recipe to try
  • woollymama
    30 DEC, 2010
    Amazing! I love it that hazelnuts are finally popular in American baking. As European-born, I've missed them. By the way, these cookies have made a rock star among my friends. Now every party invitation comes with: Can you please bring a tin of your cookies? :) Love it!