Cocoa Shortbread Diamonds

Jordan Falco


Cookies and Tarts, Week 10, March 29

Tender, tasty chocolate short bread that begs to be served with a glass of cold milk.

★★★★★ 1 vote


1 c
all purpose flour, plus more for work surface
1/2 c
confectioners' sugar
1/4 c
unsweetened dutch process cocoa powder
1/4 tsp
coarse salt
1 stick
cold unsalted butter, cut into small pieces
1/2 tsp
pure vanilla extract
2 oz
white chocolate coarsely chopped (optional)


1preheat oven to 300F.
2Pulse flour, sugar, cocoa powder, and salt in a food processor to combine. Add butter nad vanilla, and process until mixture comes togeather. Shape the dough into a ball.
3Roll out dough on a lightly floured surfact to 1/4 inch thick. Cut out shapes with diomond shaped cookie cutter, or using a pizza cutter. Space 1 1/2 inches apart on baking sheets lined iwth parchment paper. Bake cookies until firm to the touch. 20-25 minutes. Let cookies cool completely on wire racks.
4If desired, melt white chocolate, stirring, in a heat proof bowl set over a pan of simmering water. Drizzle chocolate over tops of cookies. Let set 30 minutes.

About Cocoa Shortbread Diamonds

Course/Dish: Cookies