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.
39 Ratings
- 5 star values: 10
- 4 star values: 17
- 3 star values: 8
- 2 star values: 3
- 1 star values: 1
Anonymous
Rating: Unrated
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...
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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!
Advertisement
Anonymous
Rating: Unrated
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!
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
These cookies are horrible. Very bitter and dry. I was emberassed when my husband tried one and spit it out. Very disappointing.
Advertisement
Anonymous
Rating: Unrated
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?
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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! :)
Anonymous
Rating: Unrated
has intense chocolate flavor! i used hershey's cocoa powder. if you like chocolate flavored cookies, this is it.
Anonymous
Rating: Unrated
If you leave out the cocoa you might want to add some extra flour.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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 ????
Anonymous
Rating: Unrated
I have found it in the coffee/hot chocolate aisle. Good Luck!
Anonymous
Rating: Unrated
I have found it in the coffee/hot chocolate aisle. Good luck.
Anonymous
Rating: Unrated
I am never able to find Dutch Process cocoa. What are the brands? I only dind Hershey's or Ghiradelli's. Any suggestions?
Anonymous
Rating: Unrated
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 :)
Anonymous
Rating: Unrated
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....
Anonymous
Rating: Unrated
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
Anonymous
Rating: Unrated
hi
Anonymous
Rating: Unrated
hi
Anonymous
Rating: Unrated
Can this recipe be doubled (or tripled)?
Anonymous
Rating: Unrated
What about adding mint extract? I always loved chocolate and mint and with the white chocolate. Might be nice.
Anonymous
Rating: Unrated
You absolutely could leave the cocoa out. It would be a regular shortbread cookie then.
Anonymous
Rating: Unrated
Would there be any problem with leaving out the cocoa in the recipe?