Martha’s Chocolate Shortbread Cookies

by Rebekahcooked up on December 13, 2011

The original recipe is titled “Cocoa Shortbread Diamonds,” but I am fairly certain my cookies below do not qualify as diamonds.


They are pretty darn cute, though.

I am having a weird problem with Martha recipes – y’all should tell me if you have this problem as well, because it’s kind of weird. I find that almost every recipe from that I find needs extra moisture added to it. I know MSO is in New York – and that Portland is dry as all get out during the winter (seriously, I don’t know where that rain goes), so that might be the issue. Anywho, I added a lot of moisture to this recipe. With this particular recipe, I wonder if me using regular cocoa instead of Dutch process (higher in fat!) contributed to the dryness… hmm…

Here’s what you need – and a link to the original:

  • 1 cup AP flour, plus more for work surface
  • 1/2 cup powdered sugar
  • 1/4 cup cocoa
  • 1/4 tsp. salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 tsp. vanilla
  • 1 tsp. cinnamon
  • Milk or water – milk is better.
  • 2 ounces white chocolate (I used Nestle chips)

Pulse flour, sugar, cocoa powder, cinnamon and salt in a food processor to combine. Next, add the cubed butter and vanilla, and  pulse until the butter is incorporated – Martha’s recipe says that the dough should come together just by virtue of the butter. That was not even close to what happened for me, so I started adding milk a tablespoon at a time, until the dough came together.

Roll out dough on a lightly floured surface to 1/4 inch thick; cut out shapes with a diamond-shape cookie cutter (Note: the reason mine don’t look great: I thought I would just cut out a shape that simple with a pizza cutter. It worked… but once they baked they did not have the nice finished edges that cookie cutters give).

Give these guys plenty of space on the cookie sheet – they will spread quite a bit. Bake at 300 for 20-25 minutes.

After they’re cool – and I mean cool, otherwise this will look gross and melty – melt the white chocolate in the microwave in 15-second increments. Stir in a tiny bit of milk to thin, and color with food coloring.

Use a zip-top bag with a VERY small corner cut off to drizzle the frosting back and forth over the cookies – work quickly, because the chocolate will set up very quickly and could clog your tiny hole in the piping bag.

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  1. I have really sporadic success with recipes, but I tend to have no problem when using anything from her cookbooks. I think there’s less checking that goes into the online recipes because of the volume.

    Comment by MaryK — December 13, 2011 at 8:10 am

  2. Ok, that is what I’ve seen too. Caitlin has the book of MS’s that is all cookies, and they never fail. But they need testers/tasters for the site. I will go volunteer.

    Comment by bekky — December 13, 2011 at 9:22 pm

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