Cocoa Shortbread Diamonds

  • Yield: Makes about 14

Photography: Dana Gallagher

Source: Martha Stewart Weddings, Winter 2004


  • 1 cup all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 teaspoon pure vanilla extract
  • 2 ounces best-quality white chocolate, coarsely chopped


  1. Preheat oven to 300 degrees. Pulse flour, sugar, cocoa, and salt in a food processor to combine. Add butter and vanilla; process until mixture comes together. Form into a ball.

  2. Roll out dough 1/4 inch thick; cut out shapes with a 3 1/2-by-2 1/2-inch diamond-shaped cookie cutter. Place on parchment-lined-baking sheets, and bake until firm to the touch, 20 to 25 minutes. Let cookies cool completely.

  3. Melt white chocolate, stirring, in a heatproof bowl set over a pan of simmering water. Drizzle over shortbread. Let set before serving, about 30 minutes.


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