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Cocoa Shortbread Diamonds
Recipe Summary
Yield: Makes about 14
Ingredients
Ingredient Checklist
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
Gallery
Cocoa Shortbread Diamonds
Recipe Summary
Yield: Makes about 14
Gallery
Cocoa Shortbread Diamonds
Cocoa Shortbread Diamonds
Cocoa Shortbread Diamonds
Recipe Summary
Yield: Makes about 14
Recipe Summary
Yield: Makes about 14
Yield: Makes about 14
Makes about 14
Ingredients
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
Directions
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.
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.
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.
Reviews (26)
Add Rating & Review
39 Ratings
5 star values:
10
4 star values:
17
3 star values:
8
2 star values:
3
1 star values:
1
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Reviews (26)
Add Rating & Review
39 Ratings
5 star values:
10
4 star values:
17
3 star values:
8
2 star values:
3
1 star values:
1
Add Rating & Review
39 Ratings
5 star values:
10
4 star values:
17
3 star values:
8
2 star values:
3
1 star values:
1
39 Ratings
5 star values:
10
4 star values:
17
3 star values:
8
2 star values:
3
1 star values:
1
39 Ratings
5 star values:
10
4 star values:
17
3 star values:
8
2 star values:
3
1 star values:
1
- 5 star values:
- 10
- 4 star values:
- 17
- 3 star values:
- 8
- 2 star values:
- 3
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
10/19/2015
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...
Martha Stewart Member
Rating: Unrated
08/11/2013
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.
Martha Stewart Member
Rating: Unrated
11/19/2011
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!
Martha Stewart Member
Rating: Unrated
07/02/2011
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!
Martha Stewart Member
Rating: Unrated
12/09/2010
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.
Martha Stewart Member
Rating: Unrated
12/03/2010
These cookies are horrible. Very bitter and dry. I was emberassed when my husband tried one and spit it out. Very disappointing.
Martha Stewart Member
Rating: Unrated
02/17/2010
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?
Martha Stewart Member
Rating: Unrated
01/05/2009
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.
Martha Stewart Member
Rating: Unrated
12/31/2008
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.
Martha Stewart Member
Rating: Unrated
12/29/2008
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! :)
Martha Stewart Member
Rating: Unrated
12/24/2008
has intense chocolate flavor! i used hershey's cocoa powder. if you like chocolate flavored cookies, this is it.
Martha Stewart Member
Rating: Unrated
11/23/2008
If you leave out the cocoa you might want to add some extra flour.
Martha Stewart Member
Rating: Unrated
11/23/2008
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.
Martha Stewart Member
Rating: Unrated
11/23/2008
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 ????
Martha Stewart Member
Rating: Unrated
11/22/2008
I have found it in the coffee/hot chocolate aisle. Good Luck!
Martha Stewart Member
Rating: Unrated
11/22/2008
I have found it in the coffee/hot chocolate aisle. Good luck.
Martha Stewart Member
Rating: Unrated
11/22/2008
I am never able to find Dutch Process cocoa. What are the brands? I only dind Hershey's or Ghiradelli's. Any suggestions?
Martha Stewart Member
Rating: Unrated
11/21/2008
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 :)
Martha Stewart Member
Rating: Unrated
11/21/2008
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....
Martha Stewart Member
Rating: Unrated
11/21/2008
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
Martha Stewart Member
Rating: Unrated
11/21/2008
hi
Martha Stewart Member
Rating: Unrated
11/21/2008
Can this recipe be doubled (or tripled)?
Martha Stewart Member
Rating: Unrated
11/21/2008
What about adding mint extract? I always loved chocolate and mint and with the white chocolate. Might be nice.
Martha Stewart Member
Rating: Unrated
11/21/2008
You absolutely could leave the cocoa out. It would be a regular shortbread cookie then.
Martha Stewart Member
Rating: Unrated
11/21/2008
Would there be any problem with leaving out the cocoa in the recipe?
Martha Stewart Member
Rating: Unrated
10/19/2015
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...
Rating: Unrated
Rating: Unrated
08/11/2013
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.
Rating: Unrated
11/19/2011
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!
Rating: Unrated
07/02/2011
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!
Rating: Unrated
12/09/2010
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.
Rating: Unrated
12/03/2010
These cookies are horrible. Very bitter and dry. I was emberassed when my husband tried one and spit it out. Very disappointing.
Rating: Unrated
02/17/2010
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?
Rating: Unrated
01/05/2009
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.
Rating: Unrated
12/31/2008
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.
Rating: Unrated
12/29/2008
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! :)
Rating: Unrated
12/24/2008
has intense chocolate flavor! i used hershey's cocoa powder. if you like chocolate flavored cookies, this is it.
Rating: Unrated
11/23/2008
If you leave out the cocoa you might want to add some extra flour.
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.
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 ????
Rating: Unrated
11/22/2008
I have found it in the coffee/hot chocolate aisle. Good Luck!
I have found it in the coffee/hot chocolate aisle. Good luck.
I am never able to find Dutch Process cocoa. What are the brands? I only dind Hershey's or Ghiradelli's. Any suggestions?
Rating: Unrated
11/21/2008
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 :)
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....
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
hi
Can this recipe be doubled (or tripled)?
What about adding mint extract? I always loved chocolate and mint and with the white chocolate. Might be nice.
You absolutely could leave the cocoa out. It would be a regular shortbread cookie then.
Would there be any problem with leaving out the cocoa in the recipe?
All Reviews for Cocoa Shortbread Diamonds
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cocoa Shortbread Diamonds
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
