Black-and-White Triangles

Name: Black-and-White Triangles
Yield: Makes 2 dozen triangles
Ingredients: 2 batches Basic Shortbread; 1/2 cup unsweetened cocoa powder

This chocolate/vanilla shortbread uses the Basic Shortbread recipe as its base.

The Martha Stewart Show, December Fall 2008, Christmas Cookbook 2003 2003, Holiday: Season's Eatings

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Servings:

Yield:

Makes 2 dozen triangles

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

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Step 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.
Step 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.