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Cocoa Shortbread Diamonds

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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.

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  • MS10509563
    19 OCT, 2015
    I've been reading some of your comments, & quite frankly some of you can't cook!! There's nothing wrong with this recipe you just didn't process it long enough, mine came together just fine there was no need to add anything extra to it. It tastes great on it's own , I did 'dip' half the cookies in melted chocolate for added 'luxury' & what was left after 'taste testing with the other half I drizzled the white chocolate on them they were all a treat. I should have made a double batch! Love 'em...
    Reply
  • Katia Briant
    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.
    Reply
  • CorgiGal
    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!
    Reply
  • bibliobethica
    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!
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  • KimOConnor
    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.
    Reply
  • efranklin99
    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.
    Reply
  • ElmoALC
    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?
    Reply
  • EmpressT
    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.
    Reply
  • gaylecady
    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.
    Reply
  • macias123
    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! :)
    Reply

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