Best 3 Cocoa Shortbread Diamonds Recipes
Indulge in the delectable Cocoa Shortbread Diamonds, a delightful treat combining the richness of cocoa with the buttery goodness of shortbread. These exquisite cookies are crafted with simple ingredients and a touch of culinary magic, resulting in a symphony of flavors and textures that will tantalize your taste buds. Each bite offers a perfect balance of crumbly shortbread and the deep, indulgent taste of cocoa, making them an irresistible indulgence for chocolate enthusiasts.
This versatile recipe provides three variations to cater to different preferences and dietary restrictions. The Classic Cocoa Shortbread Diamonds are a timeless delight, featuring a traditional blend of cocoa powder and butter. For a decadent twist, try the Chocolate-Dipped Cocoa Shortbread Diamonds, where each cookie is enrobed in a luscious dark chocolate ganache. And for those seeking a gluten-free option, the Gluten-Free Cocoa Shortbread Diamonds offer a delightful alternative, using almond flour and tapioca flour to create a crispy and flavorful cookie.
These Cocoa Shortbread Diamonds are not only a feast for the palate but also a visual delight. Their diamond shape and intricate lattice design add an elegant touch, making them perfect for special occasions, holiday gatherings, or simply as a sweet treat to enjoy with friends and family. Whether you prefer the classic, chocolate-dipped, or gluten-free variation, these cookies are sure to leave a lasting impression, creating cherished memories with every bite.
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.
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
Categories Cookies
Number Of Ingredients 7
Steps:
- 1. preheat oven to 300F.
- 2. 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.
- 3. 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.
- 4. 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 DIAMONDS
These cookies are called chocolate diamonds because they are rolled in sugar, which makes them sparkle. It is very important to use cake flour in this recipe because its low protein (gluten) level will make the cookies melt in your mouth.
Provided by Food Network
Categories dessert
Time 46m
Yield 85 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Using a stand mixer, combine the butter, sugar and 1/3 of the vanilla bean's seeds. Divide the mixture in half and remove one half from the mixing bowl. To the remaining half, add the cocoa powder, scant 3 cups of the cake flour and another 1/3 of the vanilla bean's seeds while mixer is on. Mix and remove from the bowl. Place the other half back in the mixing bowl and add the remaining 3 cups cake flour, the remaining 1/3 vanilla bean's seeds and the cinnamon. Place both doughs in the refrigerator for 1 hour.
- Remove the 2 doughs from the refrigerator. It may be necessary to beat the dough with a rolling pin to soften the butter and make the dough more pliable. Roll the chocolate dough into a rope about 3/4-inch in diameter. Roll the white dough about 2 inches in diameter and the same length as the chocolate rope. Trim one side of the dough to create a straight edge. Using a pastry brush, spread a little water on top of the white dough. The moisture will help the dough stick together. Place the chocolate rope on top and roll the white dough around it. Trim a straight edge where the doughs meet. Close the seam with a little more water. If the dough is too soft, place in the refrigerator or freezer until firm.
- Barely wet the surface of the rolled dough and roll it in granulated sugar. Using a sharp chef's knife, make 1/2-inch slices. Place the slices on a parchment-lined sheet pan and bake at 375 degrees F for 15 minutes.
Tips:
- Use cold butter: This will help the shortbread maintain its shape and prevent it from spreading too much while baking.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the mixture, which will make the shortbread light and tender.
- Add the flour and cocoa powder gradually: This will help to prevent the mixture from becoming too dry and crumbly.
- Chill the dough before baking: This will help the shortbread to hold its shape better and prevent it from spreading too much in the oven.
- Bake the shortbread until the edges are golden brown: This will ensure that the shortbread is cooked through without overbaking it.
- Let the shortbread cool completely before cutting it: This will help to prevent the shortbread from crumbling.
Conclusion:
Cocoa shortbread diamonds are a delicious and easy-to-make treat that are perfect for any occasion. With their rich chocolate flavor and crumbly texture, these shortbread cookies are sure to be a hit. Whether you're serving them at a party or enjoying them as a snack, these cocoa shortbread diamonds are sure to please everyone.
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