Prepare to tantalize your taste buds with a delectable treat: cocoa shortbread diamonds. These delectable morsels combine the rich, indulgent flavor of cocoa with a delicate, crumbly shortbread crust, creating a symphony of textures and flavors that will leave you craving more. Whether you're a seasoned baker or just starting out, this guide will provide you with all the essential information you need to craft these cocoa shortbread diamonds with ease. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you with a delightful confection that is perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
COCOA SHORTBREAD DIAMONDS
These cookies are perfect when paired with a cold glass of milk. To decorate, use a spoon to drizzle the melted white chocolate, or a resealable plastic bag with a snipped corner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 14
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees. Pulse flour, sugar, cocoa powder, and salt in a food processor to combine. Add butter and vanilla, and process until mixture comes together. Shape the dough into a ball.
- Roll out dough on a lightly floured surface to 1/4 inch thick; cut out shapes with a 3 1/2-by-2 1/2-inch diamond-shape cookie cutter. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake cookies until firm to the touch, 20 to 25 minutes. Let cookies cool completely on wire racks.
- Melt white chocolate, stirring, in a heatproof bowl set over a pan of simmering water. Drizzle chocolate over tops of cookies. Let set before serving, about 30 minutes.
COCOA SHORTBREAD DIAMONDS
Cookies and Tarts, Week 10, March 29 Tender, tasty chocolate short bread that begs to be served with a glass of cold milk.
Provided by Jordan Falco @Jordan_Falco
Categories Cookies
Number Of Ingredients 7
Steps:
- preheat oven to 300F.
- Pulse 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.
- Roll 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.
- If 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.
CHOCOLATE SHORTBREAD COOKIES
Provided by Denise Barr
Categories Cookies Chocolate Bake Christmas Shower Edible Gift Christmas Eve
Number Of Ingredients 7
Steps:
- In a small bowl, sift flour and cocoa together. Add coarse salt and set aside.
- With an electric mixer beat butter on medium speed for 3 to 5 minutes until fluffy. Add sugar and cacao nibs and continue to beat until very light in color, about 2 minutes more. Add the flour and cocoa mixture and combine on low speed, until flour is just incorporated and dough sticks together when squeezed with fingers.
- On a sheet of wax paper, pat and form the dough into a log about 12 to 14 inches long and 1 to 1 1/2 inches in diameter. If you want a square or rectangular cookie rather than round, flatten each side of the log as you roll it up in the wax paper. Chill until firm, at least 1 hour.
- Preheat oven to 325 degrees.
- Line a cookie sheet with parchment. Remove the wax paper from the dough and slice the log into 1/4 inch thick slices. Lay cookies on lined baking sheets. Bake until firm, 17 to 20 minutes. Cool completely on wire racks. Can be stored in an airtight container for 3 to 4 weeks.
HOMEMADE CHOCOLATE SHORTBREAD
This recipe has been in my files for a long time...probably from when I first learned to bake. Any chocolate lover will like these melt-in-your-mouth cookies. I make them year-round with variations. They're even richer with a thin coat of icing or as a sandwich cookie with frosting in the middle. -Sarah Bueckert, Austin, Manitoba
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter until light and fluffy. Beat in vanilla. Combine the flour, sugar and cocoa; add to creamed mixture. Beat until dough holds together, about 3 minutes. , Pat into a 9x4-in. rectangle. Cut into 2x1-1/2-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. , Bake at 300° for 20-25 minutes or until set. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 127 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE SHORTBREAD HEARTS
Fragile and supremely buttery, these cocoa-flavored shortbread cookies are dunked partway in melted chocolate and sprinkled with an optional topping of crushed freeze-dried raspberries. If you use them, the berries add verve both from their scarlet color and their bright acidity, which is nice against the richness of the chocolate. But other garnishes - flaky sea salt, chopped pistachios, crushed candy canes, toasted coconut - can be substituted. Be sure not to roll the dough thinner than 1/2 inch. Otherwise, the cookies are apt to break and crumble after baking. Their thickness helps keep them intact.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield About 18 cookies
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together flour, cocoa powder and salt.
- In the bowl of an electric mixer, beat together butter and sugar until smooth. Beat in yolk, scraping the sides of the bowl as necessary. Mix in flour mixture until just combined. Form dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to 3 days.
- Once chilled, remove plastic wrap and sandwich dough between two sheets of parchment paper. Roll it out into a 1/2-inch-thick slab. Leaving dough between the parchment, place it on a baking sheet or large plate and refrigerate for 30 minutes (or up to 24 hours).
- Heat oven to 325 degrees, and line two cookie sheets with parchment paper.
- Pull dough from refrigerator, and remove parchment from dough. Using a 2-inch heart-shaped cutter, cut out as many hearts as possible. Transfer them to the prepared cookie sheets. Reroll the dough scraps and repeat.
- Bake cookies for 18 to 23 minutes, until puffed and set, rotating the cookie sheets halfway through. Transfer pans to wire racks to cool completely.
- In a heatproof measuring cup, melt chocolate in the microwave in 20-second intervals, stirring in between.
- Dip half of each cooled cookie in melted chocolate, letting the excess drip back into measuring cup. Place back on parchment-lined baking sheets, and sprinkle chocolate with crushed raspberries, if using. Let cool until chocolate is set, then store in an airtight container.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 27 milligrams, Sugar 13 grams, TransFat 0 grams
PECAN SHORTBREAD DIAMONDS
"My mother and I used to make these rich, buttery shortbread cookies every year for the holidays and gift-giving. With a hint of chocolate and a chewy pecan filling, they really are exceptionally good." The diamond shape adds a special touch! Jane Ellen Benroth - Bluffton, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Press into an ungreased 15x10x1-in. baking pan. Bake at 375° for 12-15 minutes or until lightly browned. Cool for 5 minutes on a wire rack. Reduce temperature to 350°., To make filling, in a microwave-safe bowl, melt chocolate; stir until smooth. Cool. In a large bowl, combine the eggs, brown sugar, vanilla, salt and melted chocolate; fold in pecans. , Pour filling over crust. Bake for 18-20 minutes or until filling is set. Cool completely on a wire rack. Cut into diamond-shaped bars.
Nutrition Facts :
CHOCO SHORTBREADS
Shortbread with chocolate. The best of both worlds.
Provided by Tammy
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sift together flour and cornstarch; set aside. Cream butter until smooth, then add white sugar, confectioner's sugar, vanilla, and salt; beat until fluffy. Slowly add flour mixture to butter mixture, beating on low until dough forms.
- On a floured surface, knead in 1/2 cup chocolate chips. Shape dough into two equal parts, pat each into a 6 inch round, and transfer to baking sheet. Cut into wedges.
- Bake 25 minutes. Remove immediately to cool on wire rack. Melt remaining chips and drizzle over wedges.
Nutrition Facts : Calories 179.9 calories, Carbohydrate 21.4 g, Cholesterol 19.1 mg, Fat 10.5 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 6.5 g, Sodium 89.2 mg, Sugar 9.3 g
CHOCOLATE SHORTBREAD "HOLLYWOOD STARS"
_**Editor's note:** This recipe is from chef Wolfgang Puck._
Provided by Wolfgang Puck
Yield Makes 12 small cookies
Number Of Ingredients 8
Steps:
- In bowl of standing mixer fitted with paddle attachment, beat butter and sugar on high speed until fluffy, about 5 minutes. Add flour and cocoa and mix on low speed until just combined.
- Form dough into ball and flatten into disk. Chill, wrapped in plastic, until firm, at least 1 hour.
- Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 large baking sheets with parchment paper.
- Roll out dough to 1/4-inch-thick round and cut out cookies with 2-inch star-shaped cutter. Place on baking sheets, spacing 1/2 inch apart. If desired, reroll scraps and cut out more cookies.
- Bake cookies, switching position of sheets halfway through baking, until slightly firm to touch, about 15 minutes. Cool on pans 2 minutes, then transfer to racks to cool completely.
- In medium bowl, mix together Mascarpone and confectioners' sugar until well blended.
- Turn 1 cookie upside-down and spread with 1 teaspoon filling. Top with a second cookie, right-side up. Repeat with remaining cookies and filling.
- In medium bowl, combine confectioners' sugar and 1 tablespoon of egg white. Mix until consistency is very smooth. Pour icing into pastry bag fitted with #1 round tip. Pipe decorative design onto cookies. Let icing dry completely (about 1 hour, depending on humidity) before storing cookies.
Tips:
- Use high-quality cocoa powder for the best flavor. A good rule of thumb is to use cocoa powder that is at least 70% cacao.
- Make sure your butter is very cold before you start mixing the dough. This will help prevent the cookies from spreading too much in the oven.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
- Bake the cookies until they are just set. Overbaking will make them dry.
Conclusion:
Cocoa shortbread diamonds are a delicious and easy-to-make cookie that is perfect for any occasion. They are made with simple ingredients and can be customized to your own taste. With their rich chocolate flavor and buttery texture, these cookies are sure to be a hit with everyone who tries them.
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