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 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.

More like this: | | | | |

2 Comments

  1. I have really sporadic success with marthastewart.com 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

Sorry, the comment form is closed at this time.



Other cookies recipes to try:

Chocolate Bourbon Swirl Meringues for #CalmandBrightCookieNight

I wasn't always a meringue fan, but I sure am now. Chocolate and bourbon will do that!

Chocolate Dipped Cardamom Shortbread Cookie with Pistachios

A few nontraditional holiday flavors - but together they are the perfect sweet snack!

Peanut Butter Chocolate Chunk Oatmeal Cookies

We were watching an old episode of Good Eats the other day, and it was about oatmeal. How healthy it is, what you can do with it besides just eat it as oatmeal (bread; cookies), and such. But I had forgotten about how it included one of my favorite tenets of Alton Brownism: RAISINS ARE […]