Cocoa Shortbread Diamonds

1. 1

   Preheat oven to 300F.

2. 2

   Pulse flour, confectioners sugar, cocoa powder, and salt in a food processor to combine.

3. 3

   Add butter and vanilla, and process until mixture comes together.

4. 4

   Shape the dough into a ball.

5. 5

   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.

6. 6

   Space 1 1/2 inches apart on baking sheets lined with parchment paper.

7. 7

   Bake cookies until firm to the touch, 20 to 25 minutes, rotating sheets halfway through.

8. 8

   Let cookies cool completely on wire racks.

9. 9

   Melt white chocolate, stirring, in a heatproof bowl set over a pan of simmering water.

10. 10

    Drizzle chocolate over tops of cookies.

11. 11

    Let set before serving, about 30 minutes.

12. 12

    Cookies can be stored in a single layer in an airtight container at room temperature up to 3 days.

No additional tips available.