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 www.marthastewart.com 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.